Carrot Cake Pudding with Sticky Toffee Drizzle
The cosy spices of a classic carrot cake are combined with the rich comfort of a traditional steamed pudding. It’s finished with a luscious sticky toffee drizzle that soaks into every bite. Perfect for Easter, dinner parties, or anytime you want an indulgent dessert.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 8
What do I need?
For the Carrot Cake Pudding
- 1 ¼ cups plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup caster sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup chopped dates or raisins, optional
- ¼ cup milk or buttermilk
For the Sticky Toffee Drizzle
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 cup cream
- 1 tsp vanilla extract
- Pinch of salt
How do I make it?
- Preheat oven to 175C.
- Grease a pudding basin or medium baking dish.
- In a bowl, whisk together flour, bicarb soda, baking powder, spices, and salt.
- In a separate bowl, cream butter and both sugars until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Fold in grated carrots and dates/raisins.
- Add dry ingredients in two batches, alternating with milk, mixing gently until just combined.
- Spoon batter into the greased basin.
- Cover with foil and bake for 60–70 minutes, or until a skewer comes out clean.
- Make the Sticky Toffee Drizzle by melting butter in a saucepan over medium heat.
- Add brown sugar and stir until dissolved.
- Pour in cream and bring to a gentle boil for 3–5 minutes until thickened.
- Stir in vanilla extract and a pinch of salt.
- Turn the pudding out onto a serving plate.
- Pour warm sauce generously over the top.
- Serve warm with vanilla ice cream, whipped cream and extra sauce on the side for drizzling (or drenching!).
