Sticky Carrot Pudding with Spiced Butterscotch - Recipe by Melanie Persson
Ingredients
180 g soft light brown sugar
120 g unsalted butter, plus extra for greasing
2 eggs
80 g ground almonds
40 g basic flour blend (page 18)
50 g rice flour
1 1/2 tsp gluten-free baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cardamom
50mL milk
200 g carrot, grated (about 3 medium carrots)
Thick double (heavy) cream, to serve
Butterscotch sauce:
100 g soft light brown sugar
100 g unsalted butter
60mL single (light) cream
1/4 tsp salt, plus extra to taste
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
Method
Preheat the oven to 170 C fan and grease a 16 × 24 cm baking dish with butter. Set aside.
In a large bowl, cream together the sugar and butter with a hand-held electric beater. When light and fluffy, add the eggs one at a time, beating well in between each addition.
Sift together the dry ingredients, then fold them into the creamed mixture. Add the milk and stir until smooth, then add the grated carrot and mix it through the batter.
Transfer the batter to the prepared baking dish, smoothing it out into an even layer. Bake for 55–60 minutes, until a skewer inserted into the centre comes out clean (with only moist crumbs attached – no wet batter).
As it bakes, make the butterscotch sauce. Combine the sugar and butter in a small saucepan and set it over medium heat. Allow the butter to melt and sugar to dissolve, stirring with a spatula. When fully combined, add the single cream, salt and spices and mix well.
When the pudding is cooked through, allow it to cool for 15–20 minutes. Reheat the sauce if necessary, then transfer it to a pouring jug. Serve big spoonfuls of the pudding with a generous drizzle of the sauce and some double cream.
