In the mood for something sweet? This Golden Honey Puddings with Brandy Syrup is the perfect after dinner treat. If you are giving the Golden Honey Puddings with Brandy Syrup as a Christmas gift, the puddings and syrup can be made a day ahead and gently reheated separately before serving.
Golden Honey Puddings with Brandy Syrup Recipe
Makes 6
Ingredients:
440g can crushed pineapple
2 cups (250g) grated carrot
3⁄4 cup orange juice
1⁄4 cup honey
1⁄4 cup caster sugar
125g unsalted butter, chopped, softened
2 eggs
1 tsp vanilla extract
1⁄2 tsp ground ginger
1⁄2 tsp ground cinnamon, plus extra to serve
11⁄2 cups self-raising flour
1⁄2 cup milk
1⁄2 cup raisins
Single cream, to serve
Brandy Syrup
1⁄4 cup brandy
1⁄4 cup honey
1⁄4 cup orange juice
2 tbsp Cointreau
Method:
Strain the pineapple, reserving 1 cup of the pineapple juice. Place the grated carrot, pineapple flesh, orange juice and honey in a small saucepan and place over medium heat. Bring to a simmer and cook for 15 minutes, or until the carrot and pineapple are soft. Set aside to cool. When completely cool, use a hand stick blender to blend until smooth.
Preheat the oven to 180°C (160°C fan forced). Place the sugar and butter in the bowl of a stand mixer fitted with a beater attachment. Beat for 6 minutes, or until light and creamy. Add the eggs one at a time and beat until well combined.
Add the carrot mix, vanilla, spices and mix to combine. Add the flour and milk alternately, mixing well until combined. Gently stir in the raisins.
Lightly grease 6 x 1-cup pudding basins or ramekins. Divide the batter between each and place in a deep-sided roasting tray. Carefully pour boiling water into the roasting tray, so it comes halfway up the sides of the basins or ramekins. Cover the tray with baking paper and foil and place in the oven. Cook for 45-50 minutes, or until a skewer inserted into the puddings comes out clean.
Remove the puddings from the tray, set aside for 5 minutes to cool slightly, before turning out.
Meanwhile, to make the brandy syrup, place the reserved pineapple juice, brandy, honey and orange juice in a saucepan over medium heat. Bring to a simmer and cook for 8 minutes, or until reduced and sticky. Add the Cointreau, cook for 1 minute. Set aside to cool, then drizzle the puddings with the syrup. Serve with cinnamon-dusted cream.
SMART TIP:
You will need 2 medium carrots to make two cups of grated carrot. These puddings can be made a day ahead and gently reheated to serve.
