Carrot Pudding with Caramel Sauce and Buttermilk Ice Cream

by Sam Bilton on November 15, 2017 No comments

Despite living in the intense heat the Victorians who had settled in India were still partial to a traditional British pudding after their meal. Books like The Indian Cookery Book by a Thirty-Five Years Resident (c.1880) contain recipes like Marmalade Pudding and Bombay Pudding which wouldn’t seem out of place on a dinner table in central London during the 19th century.

So when it came to finding a dessert to complete our British Raj inspired menu for the semi finals of My Kitchen Rules a pudding seemed like an obvious choice. We wanted to incorporate some of the flavours traditionally used in Indian desserts and looked to carrot halwa for inspiration. Long before carrot cake Victorian food writers like Georgiana Hill had been turning carrots into puddings (Everybody’s Pudding Book, 1962). The ice cream adds a nice level of acidity to stop the caramel sauce from being cloyingly sweet. Tony Singh was a fan, so I’d love to know what you think.

Carrot Pudding

Serves 8


  • 75g soft unsalted butter
  • 110g caster sugar
  • 1 tbsp golden syrup or ginger syrup
  • 2 large eggs
  • 175g self raising flour
  • 1 ½ tsp ground cardamom
  • ½ ground coriander
  • ¼ ground ginger
  • ½ tsp baking powder
  • 175ml coconut milk
  • 200g-250g carrot, peeled & finely grated


  • Preheat the oven to 180℃. Butter 8 individual pudding basins.
  • Cream the butter, sugar and golden syrup together. Add the eggs one at a time then beat thoroughly.
  • Mix the flour, spices, baking powder and bicarb together. Sieve into the bowl then beat into the sugar and butter adding the coconut milk slowly to form a smooth mixture.
  • Fold in the grated carrot. Divide between the prepared pudding basins. Bake for 25 minutes until firm and springy. Allow to stand for 5 minutes before turning out.

Caramel Sauce


  • 150g granulated sugar
  • 2 tbsp water
  • 40g unsalted butter, cubed
  • 150ml double cream
  • Pinch Salt


  • Put the sugar and water in a small saucepan. Cook over a moderate heat until the sugar has melted. Increase the heat and continue to cook until the sugar turns to a rich golden colour. Remove from the heat and beat in the butter. Finally add the double cream & salt.

Buttermilk Ice Cream


  • 300ml buttermilk
  • 100ml whipping cream
  • 50g icing sugar
  • 10g liquid glucose


  • Beat all the ingredients together then churn in ice cream machine until frozen. Transfer to container and freeze until required.
Sam BiltonCarrot Pudding with Caramel Sauce and Buttermilk Ice Cream

Related Posts

Take a look at these posts

Join the conversation