Description
This Carrot Pecan Sticky Pudding with Brown Sugar Cream combines the warm spices of cinnamon and nutmeg with the natural sweetness of dates and carrots. The moist pudding is studded with crunchy pecans and topped with a luscious brown sugar cream sauce, creating a comforting dessert perfect for any occasion.
Ingredients
Scale
Pudding
- 1 cup (150g) grated carrots
- 1 cup (150g) pitted dates, chopped
- 1/2 cup (120ml) boiling water
- 1 tsp baking soda
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 1/4 cups (160g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 1/2 cup (60g) chopped pecans
Brown Sugar Cream Sauce
- 1/2 cup (120ml) heavy cream
- 1/4 cup (50g) brown sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare Carrots and Pecans: Wash, peel, and grate the carrots; chop the pecans finely to set aside for the pudding batter.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, and a pinch of salt to ensure even distribution of leavening agents and spices.
- Soak Dates: Place chopped dates in boiling water with baking soda to soften and break down, setting them aside to cool slightly.
- Combine Wet Ingredients: Cream the softened unsalted butter with brown sugar until light and fluffy. Then add eggs one at a time, beating well after each addition. Stir in the soaked dates along with their liquid until fully incorporated.
- Fold in Carrots and Pecans: Gently fold the grated carrots and chopped pecans into the wet mixture. Gradually add the dry ingredients and mix carefully to avoid overmixing, which can toughen the batter.
- Bake the Pudding: Preheat the oven to 350°F (175°C). Pour the batter into a prepared 9-inch round cake pan lined or greased for easy removal. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Brown Sugar Cream: In a small saucepan, heat the heavy cream and brown sugar over medium heat, stirring frequently until the sugar is completely dissolved and the mixture is warm. Remove from heat and stir in the vanilla extract.
- Serve: Once baked, allow the pudding to cool slightly. Serve warm with generous spoonfuls of the brown sugar cream drizzled on top for a rich, indulgent finish.
Notes
- Ensure the dates are well soaked to contribute moisture and natural sweetness to the pudding.
- Do not overmix the batter once the flour is added to keep the pudding tender.
- Serving the pudding warm enhances the flavor and texture of the brown sugar cream topping.
- Chopped pecans can be substituted with walnuts if desired.
- Store leftovers covered in the refrigerator; reheat gently before serving.
