Description
A moist, warmly spiced carrot pudding topped with a glossy brown sugar sauce, perfect for family dinners or holidays.
Ingredients
Scale
- 500 g coarsely grated carrots (about 4 cups)
- 60 g unsalted butter, melted (4 tbsp)
- 3 large eggs
- 150 g light or dark brown sugar, packed (3/4 cup)
- 240 ml whole milk (1 cup)
- 120 g fresh breadcrumbs (about 1 cup)
- 4 g baking powder (1 tsp)
- 2.5 g ground cinnamon (1 tsp)
- 1.25 g ground ginger (1/2 tsp)
- 3 g salt (1/2 tsp Diamond Crystal or 1/4 tsp Morton)
- 75 g optional raisins or currants (1/2 cup), soaked
- 60 g unsalted butter (4 tbsp) for the sauce
- 100 g brown sugar, packed (1/2 cup)
- 120 ml heavy cream (1/2 cup)
- 5 ml vanilla extract (1 tsp)
- a pinch of salt
Instructions
- Preheat your oven to 180°C (350°F). Butter a baking dish or ramekins and set aside.
- Grate the carrots and soak the fruit if using.
- Whisk together melted butter, eggs, milk, and brown sugar until smooth.
- Stir together breadcrumbs, baking powder, spices, and salt in a separate bowl. Add soaked fruit now if using.
- Fold the grated carrots and dry mix into the wet ingredients until combined.
- Pour the batter into the dish and bake for 35–45 minutes until set.
- Make the sauce by melting butter, then adding brown sugar and cream. Simmer until thick and glossy.
- Serve warm pudding with sauce over top, optionally with vanilla ice cream or whipped cream.
Notes
This pudding can be made ahead and reheated. To prevent a dry pudding, ensure proper moisture ratio with breadcrumbs and milk.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 26g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg