Self-saucing spiced carrot pudding
Prep time: 30 minsTotal time: 
Self-saucing spiced carrot pudding
All the warming, nutty flavours of carrot cake in an ultra-comforting pud. Serve shortly after baking to ensure the sauce is still molten, then enjoy with the cool contrast of ice cream
Prep time: 30 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 70g walnuts
- 100g unsalted butter, plus extra to grease
- 250g self-raising flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp fine salt
- 100g dark brown soft sugar
- 100g light brown soft sugar
- 3 medium eggs
- 175ml whole milk
- 1 tsp vanilla extract
- 250g coarsely grated carrots (about 3 medium)
- vanilla ice cream or double cream, to serve (optional)
For the sauce
- 100g light brown soft sugar
- 70g golden syrup
- 70g black treacle
Step by step
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Preheat the oven to 180°C, fan 160°C, gas 4. Toast the walnuts on a baking tray for 6-8 minutes, then cool and chop. Meanwhile, melt the butter in a small pan over a low heat, then leave to cool completely.
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Butter a 2.6-litre oven dish (about 26cm x 22cm x 6½cm) and set on a large baking tray. Sift the flour, baking powder and spices into a large bowl. Add the salt and both sugars. Use a balloon whisk to combine.
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Put the eggs, milk, vanilla and cooled melted butter in a medium bowl. Whisk to combine. Pour the wet ingredients into the dry and use the balloon whisk to whisk until just combined. Fold through the carrots and chopped walnuts, then scrape the batter into the prepared dish and level out.
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For the sauce, put all the ingredients in a heatproof measuring jug or bowl and pour over 300ml just-boiled water. Stir until dissolved. Slowly and evenly pour the sauce over the back of a large metal spoon so it cascades over the pudding. Bake on the tray for 40-45 minutes or until dark golden brown and springy to the touch. Leave to stand for 5-10 minutes, then serve warm (before the sauce sets) with ice cream or double cream, if liked.
This is best baked to serve, as the sponge will soak up the sauce as it cools. However, any leftovers can be covered and stored in the fridge for up to 2 days. Reheat portions in the microwave.
