Description
This Carrot Pecan Sticky Pudding with Brown Sugar Cream is a moist and flavorful dessert featuring grated carrots, chopped pecans, and sweet dates. Baked to perfection and topped with a luscious brown sugar cream, it offers a comforting and indulgent treat perfect for any occasion.
Ingredients
Scale
Main Batter
- 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
- 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 into small pieces. Set aside.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt to ensure an even distribution of leavening agents and spices.
- Soak Dates: Combine the chopped dates with boiling water and baking soda. Let them soak until the mixture cools and the dates soften.
- Combine Wet Ingredients: Cream the softened unsalted butter and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the soaked dates along with their liquid.
- Fold in Carrots and Pecans: Gently fold the grated carrots and chopped pecans into the wet mixture, ensuring even distribution without overmixing.
- Add Dry Ingredients: Gradually mix in the sifted dry ingredients, combining just until the batter is uniform and smooth.
- Bake the Pudding: Preheat the oven to 350°F (175°C). Pour the batter into a prepared 9-inch round cake pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Brown Sugar Cream: In a small saucepan, heat the heavy cream and brown sugar over medium heat until the sugar dissolves completely and the mixture simmers lightly. Remove from heat and stir in vanilla extract.
- Serve: Once the pudding is baked and slightly cooled, serve it warm topped with the brown sugar cream sauce for a sticky, sweet finish.
Notes
- Ensure the dates are thoroughly soaked to soften them and incorporate moisture into the batter.
- Do not overmix the batter after adding dry ingredients to keep the pudding light and tender.
- You can substitute pecans with walnuts for a different nutty flavor.
- The brown sugar cream can be prepared ahead and gently reheated before serving.
- Use a toothpick test at 40 minutes to avoid overbaking and drying out the pudding.
