Saucy Carrot Pudding
A rich, golden carrot pudding that bakes right in its own buttery syrup. Perfect for a cosy dessert that is both soft and indulgent.
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Ingredients
Dough
5 tbsp Butter
2 cups Sugar
2 Egss
3 cups Grated Carrots
0.5 tsp Lemon Essence
2 cups Flour
2 tsp Baking Powder
1 pinch Salt
Syrup
3 cups Water
1 cup Sugar
5 tbsp Butter
1 pinch Salt
Instructions
- Dough – In a medium sized bowl combine 5 tbsp butter and 2 cups sugar using an electric mixer.
- Add 2 eggs and mix well.
- Stir in 3 cups grated carrots and 0.5 tsp lemon essence until evenly combined.
- Sift 2 cups flour, 1 pinch salt and 2 tsp baking powder over the carrot mixture, then stir to mix.
- Syrup – In a saucepan, heat 3 cups water, 1 cup sugar, 1 pinch salt and 5 tbsp butter over medium heat, stirring occasionally until the sugar has melted.
- Pour the syrup into a greased oven-proof dish (about 20 cm diameter x 10 cm tall).
- Baking – Spoon the carrot mixture over the syrup.
- Bake uncovered for 1 hour in the centre of a preheated oven at 180°C.
- Serve warm in a bowl, garnished with walnuts if desired.
Hints & Tips
- Test for doneness – Insert a skewer into the centre; it should come out clean when the pudding is ready.
- Enhance the flavour – Add a touch of ground cinnamon or nutmeg to the dough for a warm spice note.
- Serve with cream or ice cream – The rich syrup pairs beautifully with something cool and creamy.
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