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Carrot Pudding with Caramel Sauce and Buttermilk Ice Cream

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. Long before carrot cake, Victorian food writers like Georgiana Hill were turning carrots into puddings (Everybody’s Pudding Book, 1862).


Carrot pudding with caramel sauce and buttermilk ice cream

Carrot Pudding


Ingredients (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


Method
  1. Preheat the oven to 180℃. Butter 8 individual pudding basins.

  2. Cream the butter, sugar and golden syrup together. Add the eggs one at a time then beat thoroughly.

  3. 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.

  4. 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


Ingredients

150g granulated sugar

2 tbsp water

40g unsalted butter, cubed

150ml double cream

Pinch Salt


Method
  1. 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


Ingredients

300ml buttermilk

100ml whipping cream

50g icing sugar

10g liquid glucose


Method
  1. Beat all the ingredients together then churn in ice cream machine until frozen. Transfer to container and freeze until required.

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