Carrot And Walnut Puddings Recipe

Name: Carrot And Walnut Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: softened butter, to grease; 150 g self raising flour; 1 teaspoon baking powder; 1 teaspoon baking powder; 125 ml sunflower oil; 1 carrot, finely grated; 120 g soft brown sugar; 2 eggs; 1 teaspoon vanilla extract; 1 tablespoon golden syrup (and some to serve); 100 g chopped walnuts, toasted (and some to serve); 250 g mascarpone cheese; 75 g icing sugar; 1 lemon, zest of, grated; 1/4 teaspoon vanilla extract

Servings: persons

softened butter, to grease
150 g self raising flour
1 teaspoon baking powder
1 teaspoon baking powder
125 ml sunflower oil
1 carrot, finely grated
120 g soft brown sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon golden syrup (and some to serve)
100 g chopped walnuts, toasted (and some to serve)
250 g mascarpone cheese
75 g icing sugar
1 lemon, zest of, grated
1/4 teaspoon vanilla extract

1
Preheat oven to 180 degrees C, gas mark 4. Grease 6 150ml individual pudding basins or ramekins. In a large bowl, mix flour, baking powder, oil, carrot, sugar, eggs, 1tsp vanilla extract and golden syrup. with an electric mixer 2-3 minutes until combined. Stir in walnuts and divide pudding mixture between basins. Cover each basin with a greased circle of baking paper. Fold a single pleat into 6 larger discs of baking paper (to allow for expansion). Place these discs on top of each pudding basin and tie with string.
2
Place basins in a roasting tin and fill tin with enough boiling water to come halfway up the sides of the basins. Bake in oven 1 hour. Remove puddings from tin and set aside to cool about 5 minutes.
3
While puddings are cooling, put mascarpone to a small bowl. Sift in icing sugar and add lemon zest and vanilla extract. Stir combine. Chill in fridge until ready to use.
4
To serve, turn puddings onto plates and top with a dollop of the mascarpone mixture, drizzled with golden syrup and sprinkled with walnuts.

1016

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: softened butter, to grease, 150 g self raising flour, 1 teaspoon baking powder, 1 teaspoon baking powder, and more.

Yes, Carrot And Walnut Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot And Walnut Puddings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions