Sticky Carrot Puddings Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

Steps:

• For the Pudding.
• Preheat oven at 180 oC.
• Place the dates and figs in a bowl with the bicarbonate of soda and cover with boiling water, set aside till needed.
• Cream the butter and sugar until well blended add the beaten eggs gradually to resemble a smooth mixture.
• Fold in the flour.
• Add date, fig and water mixture and blend throughly.
• Add grated carrot and nuts.
• Pour into a greased cake tin or latex mould.
• Bake for 30 to 40 minutes until a skewer comes out clean.
• Toffee Sauce.
• Place butter, cream, syrup, treacle and vanilla extact in a saucepan.
• Melt over medium heat until it comes to the boil, stirring frequently.
• Add nuts and fruit, if required.
• Simmer for 5 minutes.
• Serve Pudding with lashings of sauce and vanilla ice cream.
• Heat sauce prior to serving if it has cooled down.

Steps:

• Preheat oven to 350 degrees, with rack in middle. Lightly butter 8 (6-ounce) ramekins.
• Soak raisins in the hot water until plump, about 15 minutes. Drain.
• Whisk together flour, salt, cinnamon, cardamom, and pepper; set aside.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 minutes. Mix in eggs, 1 at a time. Mix in vanilla. Reduce speed to low. Mix in flour mixture. Mix in carrots, nuts, and raisins.
• Pour into ramekins, filling each three-quarters full. Bake on a rimmed baking sheet until just set, about 30 minutes.
• Transfer ramekins to a wire rack. Let cool slightly, about 5 minutes. Turn puddings out onto dishes. Spoon about 1/4 cup toffee sauce over each, and garnish with carrot ribbons.

Steps:

• Melt butter in a medium saucepan over medium heat. Scrape in vanilla seeds, and add bean. Whisk in cream, sugar, and salt. Bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until mixture is slightly thickened, about 5 minutes. Discard vanilla bean.

Steps:

• Add chopped apple and grated carrots to a large bowl; add the greek yogurt, white sugar, vanilla extract, salt, all of the spices and eggs; mix together with a fork. In a separate bowl, combine all flours/starches with xanthan gum, baking powder and baking soda; mix together well. Now fold the dry ingredients into the bowl with the wet ingredients until they are well combined, then add the apricot jam and brown sugar, mix with fork. bake for 25 minutes in a pre-greased square 9 inch pan at 375 then remove & lightly cover with foil, put back int the oven and bake for another 10-12 minutes at 375. The edges are the best part--they'll get dark and crispy when they bake and take on a caramelized flavor :D. For the sauce: Combine preserves and powdered sugar, mix with fork (it'll be gooey) now add the cinnamon, mix, then add in water. You can leave it out until the cake cools and pour it on the entire cake or serve the cake warm (best when warm) and drizzle glaze on each individual serving.

Steps:

• Heat oven to 160C/fan 140C/gas 3. Blitz the dates in a food processor until chopped a little, then add the walnuts, carrot, apple, golden syrup and brandy. Pulse a few times until coarsely chopped, but still chunky. Tip in the butter, eggs and sugar and pulse a few times to combine. Finally, add the flour and bicarbonate soda, and keep tapping the pulse button just until everything comes together. Butter and line the base of a 1.5-litre pudding basin with greaseproof paper. Tip the mix in, smooth the top and bake for 1 hr 20 mins -1 hr 30 mins or until a skewer inserted into the pudding comes out almost clean.
• To make the sauce, tip the sugar into a frying pan and put over a medium heat. Cook until bubbling and golden. Swirl in the walnuts and, when completely coated, use a slotted spoon to lift them out onto a tray lined with greaseproof paper. Leave to harden; this is the praline. Carefully add the butter and cream to the caramel residue in the pan, return to the heat, bring to a simmer and stir together to make a toffee sauce.
• To serve, break the praline into shards. Turn out the pudding, spoon over some sauce and decorate with the praline. Serve with the remaining sauce.