Carrot Sticky Toffee Pudding

Wed, 4 September 2024

* 200g (7oz) butter, at room temperature 

* 175g (6oz) self-raising flour, plus extra for dusting 

* 175g (6oz) Medjool dates, stoned and roughly chopped 

2 carrots grated 

1tsp all spice? 

* 1 tsp bread soda 

* 175g (6oz) light brown sugar 

* 2 eggs, beaten 

* Whipped cream to serve 

Cream cheese to serve? 

* Melted plain chocolate, to decorate 

For the caramel 

* 120g of sugar? 

* 200mls of fresh cream 

 

Method 

Preheat the oven to 180°C (350°F/gas mark 4).Melt 50g (2oz) of the butter in a small pan or in the microwave and use to brush the insides of 8 x 200ml (7fl oz) small pudding bowls, then lightly dust with a little flour, shaking out any excess. Set aside until needed. 

Place the dates in a pan with 300ml (½ pint) water. Bring to the boil, then reduce the heat to a simmer and cook for about 5 minutes, until the dates are soft. Add the bread soda to the date mixture, which will cause it to foam up, then set aside to cool a little. Place the date mixture in a food processor and blend for 2 minutes. Pour into a bowl. 

Make the caramel by melting the sugar in a saucepan until golden and caramelised. Now add the cream and stir until well combined. You can add more cream if too thick.? 

Meanwhile, cream the sugar, the remaining 150g (5oz) of the butter and the vanilla seeds together in a bowl for about 10 minutes, until light and fluffy. Add 1 tablespoon of the flour to the butter and sugar mixture, then slowly add the eggs and beat well to combine. Add the blended date mixture with the remaining flour and carrots the vanilla extract and combine everything gently to give a smooth dropping consistency. 

Pour the pudding batter into the prepared bowls and arrange on a baking sheet, then bake for 35-40 minutes, until slightly risen and firm to the touch.To serve, leave the puddings to settle for a minute or two before turning out onto warmed plates. Spoon over the toffee sauce. Add a scoop of cream to each one. Decorate with the melted chocolate, raspberries and mint sprigs. 

 

 

Cook Ahead: The puddings can be made up to 2 days in advance once they have been cooked and kept covered in the fridge until needed. To serve, just warm them through in the oven for about 10 minutes. This sauce will keep for 2 weeks in the fridge.