Golden carrot puddings

I first made these little puddings when I was quite young and have made them many times since. They are simple to do and their sweet butteryness is always a hit at the table. The recipe serves 4-5 depending on the size of your cups/ramekins. I use those little microwavable plastic pots you get when you buy steamed puddings in the supermarket and they work a treat. Give them a go and let me know what you think!

Golden carrot puddings (Serves 4-5)

4-5 tbsp golden syrup

60g cold butter

1 ⅓ cups grated carrot

½ cup chopped pecans

½ cup sugar

⅔ cup wholemeal self-raising flour

½ tsp mixed spice

¼ tsp ground cinnamon

1 egg lightly beaten

⅓ cup oil (vegetable or sunflower is fine)

  1. Lightly grease 4 microwave safe cups or ramekins with oil.
  2. Put a table spoon of golden syrup into each cup and a piece of butter on top of it.
  3. Put the carrot, sugar and nuts in a bowl and sift the flour, spice and cinnamon over them.
  4. Add the egg and oil. Mix well.
  5. Spoon the mixture evenly into the cups and smooth the tops over with a spoon.
  6. Cook on a medium/high heat in the microwave for 6 minutes. (If you are cooking the puddings individually, microwave for 1 ½ – 2 mins)
  7. Leave to cool a little for 3 minutes and then turn out the puddings into bowls.

Serve the puddings on their own or drizzle them with cream or custard.

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