Dessert

Carrot and walnut puddings

Name: Carrot and walnut puddings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup (150g) self-raising flour; 1 teaspoon baking powder; 1/2 cup (125ml) sunflower oil; 1 carrot, finely grated; 3/4 lightly packed cup (120g) brown sugar; 2 eggs; 1 teaspoon vanilla extract; 1 tablespoon golden syrup, plus extra to serve; 100g chopped toasted walnuts, plus extra to serve; 250g mascarpone; 1/2 cup (75g) icing sugar, sifted; 1 teaspoon grated lemon zest; 1/4 teaspoon vanilla extract

2 ratings

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This steamed pudding tastes delicious with a generous dollop of lemon mascarpone.

1 cup (150g) self-raising flour
1 teaspoon baking powder
1/2 cup (125ml) sunflower oil
1 carrot, finely grated
3/4 lightly packed cup (120g) brown sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon golden syrup, plus extra to serve
100g chopped toasted walnuts, plus extra to serve

Lemon mascarpone

250g mascarpone
1/2 cup (75g) icing sugar, sifted
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract

Method

1.

Grease four 1-cup (250ml) dariole moulds or ovenproof dishes. Mix all ingredients , except nuts, with electric beaters for 2-3 minutes until well combined. Stir in nuts and divide among moulds. Cover each with a circle of buttered baking paper. Fold a single pleat (to allow for expansion) into 4 pieces of foil, then use to cover puddings tightly.
2.

Place in a roasting pan and fill pan with enough boiling water to come halfway up sides of moulds. Bake for 35 minutes. Remove from pan and cool for 5 minutes.
3.

Meanwhile, use a wooden spoon to beat lemon mascarpone ingredients until combined. Cover and chill until required. Turn puddings onto serving plates and top with a dollop of lemon mascarpone. Drizzle with extra golden syrup and sprinkle with extra walnuts.