Carrot And Walnut Puddings

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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.