Mini Carrot and Potato Puddings

Mini Carrot and Potato Puddings

1. Combine raisins, currants, and mixed peel. Stir together flour and spices; add to fruit mixture.
2. Using medium speed of an electric mixer, beat together butter and sugar until smooth; beat in egg. Stir in carrot and 1/2 cup potato. Add fruit mixture and stir together.
3. Stir baking soda into remaining potato and add to batter.
4. Spoon 1/3 cup batter into 14 lightly greased 125 mL mason jars. Using a wet finger or back of a spoon, smooth tops of puddings. Using a clean damp cloth, wipe inside tops of jars. Cover with 2-part lids.
5. Place jars on a rack in a large saucepan with enough boiling water to come halfway up the side of the jars. Simmer for 60 minutes, adding more boiling water as needed. Test for doneness by removing a lid and checking with a cake tester.
6. Remove jars from water and cool 10-15 minutes on a rack. Remove lids from jars and cool completely.
7. Wash and dry flat parts of lids and replace lids and rings on jars. Store in refrigerator up to 1 week or in freezer up to 2 months.
8. To serve puddings in jars, remove 2-part lids, cover tops with plastic wrap and heat in microwave until piping hot.

Vanilla Cream Sauce

1. Combine sugar, cornstarch, nutmeg and salt in a small saucepan. Gradually stir in cream until blended; add butter.
2. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, stirring constantly, until thickened, 1 - 2 minutes. Do not overcook.
3. Remove from heat and stir in vanilla. Serve warm or at room temperature.

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