Mini Carrot and Potato Puddings | Blue Flame Kitchen

Ingredients

• 1 cup raisins
• 1 cup currants
• 1/2 cup candied mixed peel
• 1 cup all-purpose flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ground cloves
• 1/2 cup salted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• 1 cup grated carrot
• 1 cup grated potato, divided
• 1 tsp baking soda
• Vanilla Cream Sauce, optional*