Sticky Carrot Pudding with Spiced Butterscotch was actually initially inspired by a traditional North Indian dessert called halwa, which is made by cooking grated carrots in milk with sugar and some mild spices to form a pudding, which is then served with toasted nuts. Serve big spoonfuls of Sticky Carrot Pudding with a generous drizzle of Spiced Butterscotch and some double cream.
Gluten-Free Sticky Carrot Pudding with Spiced Butterscotch Recipe
Serves 6-8
Ingredients:
180 g (6 ⅔ oz) soft light brown sugar
120 g (4¼ oz) unsalted butter, plus extra for greasing
2 eggs
80 g (2¾ oz) ground almonds
40 g (1½ oz) basic flour blend
50 g (1¾ oz) rice flour
1½ teaspoons gluten-free baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
50 ml (1 ⅔ fl oz) milk
200 g (7 oz) carrot, grated (about 3 medium carrots)
Thick double (heavy) cream, to serve
Butterscotch Sauce
100 g (3½ oz) soft light brown sugar
100 g (3½ oz) unsalted butter
60 ml (2 fl oz) single (light) cream
¼ teaspoon salt, plus extra to taste
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
Method:
Preheat the oven to 170°C Fan (340°F Fan) and grease a 16 × 24 cm (6 × 9½ in) baking dish with butter. Set aside.
In a large bowl, cream together the sugar and butter with a hand-held electric beater. When light and fluffy, add the eggs one at a time, beating well in between each addition.
Sift together the dry ingredients, then fold them into the creamed mixture. Add the milk and stir until smooth, then add the grated carrot and mix it through the batter.
Transfer the batter to the prepared baking dish, smoothing it out into an even layer. Bake for 55–60 minutes, until a skewer inserted into the centre comes out clean (with only moist crumbs attached – no wet batter).
As it bakes, make the butterscotch sauce. Combine the sugar and butter in a small saucepan and set it over medium heat. Allow the butter to melt and sugar to dissolve, stirring with a spatula. When fully combined, add the single cream, salt and spices, and mix well.
When the pudding is cooked through, allow it to cool for 15–20 minutes. Reheat the sauce if necessary, then transfer it to a pouring jug. Serve big spoonfuls of the pudding with a generous drizzle of the sauce and some double cream.
This is an edited extract from Gluten-Free Feasts by Melanie Persson, published by Hardie Grant Books. Available in stores nationally. Photography by Ola O. Smit. RRP AU$45 / RRP NZ$50.
