Description
A moist and flavorful Carrot Date Pudding drizzled with a rich brown sugar sauce, combining the natural sweetness of dates and carrots with warm spices for a comforting dessert.
Ingredients
Scale
Pudding
- 1 cup (150g) pitted dates, chopped
- 1 cup (240ml) boiling water
- 1 tsp baking soda
- 1 1/2 cups (180g) grated carrots
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups (150g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
Brown Sugar Sauce
- 1/2 cup (115g) unsalted butter
- 1/2 cup (100g) light brown sugar
- 1/4 cup (60ml) heavy cream
- 1/2 tsp vanilla extract
Instructions
- Prepare Carrots and Dates: Wash, peel, and grate the carrots. Soak the chopped dates in boiling water mixed with baking soda for about 10 minutes to soften.
- Mix Dry Ingredients: In a separate bowl, combine all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and a pinch of salt, mixing well.
- Cream Butter and Sugar: Cream together the softened butter and brown sugar until the mixture is light and fluffy. Then, beat in the eggs one at a time followed by the vanilla extract.
- Combine Ingredients: Fold the grated carrots and the mashed date mixture into the creamed butter mixture. Gradually add the dry ingredients, stirring gently until just combined to avoid overmixing.
- Bake the Pudding: Preheat the oven to 350°F (175°C). Grease a baking dish and pour the batter evenly into it. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Brown Sugar Sauce: While the pudding bakes, melt butter in a saucepan over medium heat. Add the brown sugar and heavy cream, stirring continuously until the sauce becomes smooth and slightly thickened. Remove from heat and stir in vanilla extract.
- Serve: Once the pudding is baked and slightly cooled, drizzle the warm brown sugar sauce over the top and serve.
Notes
- Make sure not to overmix the batter to keep the pudding light and moist.
- Soaking dates softens them and helps them blend smoothly in the pudding.
- Serve the pudding warm with the brown sugar sauce for the best flavor experience.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a nut-free version, ensure all ingredients are free from cross-contamination.
