Sticky Carrot Puddings
Our modern rendition of carrot pudding is moist, dense, and fragrant with cinnamon, cardamom, and vanilla -- and topped with toffee sauce and candied carrot ribbons.
- Yield: Makes 8
Source: Martha Stewart Living, March 2005
- 1 stick (8 tablespoons) unsalted butter, softened, plus more for ramekins
- 2/3 cup golden raisins
- 1/2 cup boiling-hot water
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon freshly ground pepper
- 1 cup packed dark-brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups finely grated peeled carrots (2 to 3 medium)
- 1/3 cup shelled unsalted roasted pistachios, coarsely chopped
- Toffee Sauce for Sticky Carrot Pudding
- Candied Carrot Ribbons
Preheat oven to 350 degrees, with rack in middle. Lightly butter 8 (6-ounce) ramekins.
Soak raisins in the hot water until plump, about 15 minutes. Drain.
Whisk together flour, salt, cinnamon, cardamom, and pepper; set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 minutes. Mix in eggs, 1 at a time. Mix in vanilla. Reduce speed to low. Mix in flour mixture. Mix in carrots, nuts, and raisins.
Pour into ramekins, filling each three-quarters full. Bake on a rimmed baking sheet until just set, about 30 minutes.
Transfer ramekins to a wire rack. Let cool slightly, about 5 minutes. Turn puddings out onto dishes. Spoon about 1/4 cup toffee sauce over each, and garnish with carrot ribbons.