Ingredients
250g carrots, finely grated
150g Medjool dates, pitted and chopped
100g sultanas
200g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
175g unsalted butter, softened
175g light brown soft sugar
3 large eggs
1 tsp vanilla extract
For the Sauce: 100g butter, 100g brown sugar, 150ml double cream, 1 tsp ground ginger, 1 tsp fresh grated ginger
Instructions
Step 1: Preheat your oven to 180°C (350°F) and grease a 2-liter baking dish or pudding basin thoroughly.
Step 2: In a large bowl, cream together the 175g softened butter and 175g light brown sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, followed by the vanilla extract, ensuring the mixture is well combined.
Step 4: Sift the flour, baking powder, cinnamon, and ground ginger into the bowl and fold in gently with a spatula.
Step 5: Fold in the grated carrots, chopped dates, and sultanas until evenly distributed through the batter.
Step 6: Spoon the mixture into the prepared dish and bake for 40-45 minutes, or until a skewer inserted comes out clean.
Step 7: While the pudding bakes, make the sauce by combining butter, sugar, cream, and both types of ginger in a saucepan. Simmer for 5 minutes until thickened.
Step 8: Prick the hot carrot date sultana pudding with ginger toffee sauce with a fork and pour over half the sauce. Serve the rest on the side.
Notes
Ensure carrots are grated finely for the best texture. If the sauce thickens too much, add a splash of milk to loosen.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 42g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 75mg
Keywords: carrot pudding, date pudding, ginger toffee sauce, sultana dessert, warm winter pudding
