adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Carrot and walnut puddings
Carrot and walnut puddings
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Luscious steamed pudding served with tangy lemon mascarpone.
Ingredients:
  • 150g self-raising flour
  • 4.00 gm baking powder
  • 125ml sunflower oil
  • 1 carrot, finely grated
  • 120g brown sugar
  • 4.40 gm vanilla extract
  • 26.80 gm golden syrup, plus extra to serve
  • 100g chopped toasted walnuts, plus extra to serve
  • 250g mascarpone
  • 75g icing sugar
  • 1 tsp grated lemon zest
  • 1.10 gm vanilla extract
Instructions:
  • Prepare four 1-cup (250ml) dariole moulds or ovenproof dishes by greasing them. Using electric beaters, combine all ingredients (except nuts) for 2-3 minutes until well mixed. Gently fold in nuts and distribute mixture among moulds. Top each with a buttered baking paper circle and tightly cover with pleated foil pieces for baking.
  • Place the filled moulds in a roasting pan and pour enough boiling water around them to reach halfway up the sides. Bake for 35 minutes, then remove from the oven and let cool for 5 minutes before serving.
  • Beat lemon mascarpone ingredients together with a wooden spoon until combined. Chill until needed. Unmold puddings onto plates, spoon on lemon mascarpone, drizzle with more golden syrup, and sprinkle with more walnuts before serving.

Similar Recipes