Carrot, Date & Apricot Pudding with Cinnamon Cream

• hidangan: 8 servings
• jumlah masa: 2 hours 47 minutes

Bahan-bahan

1 cup (150g) pitted dates, chopped

1/2 cup (80g) dried apricots, chopped

1 1/2 cups (180g) grated carrots

1 cup (240ml) boiling water

1 tsp baking soda

1/2 cup (115g) unsalted butter, softened

3/4 cup (150g) light brown sugar

2 large eggs

1 tsp vanilla extract

1 1/4 cups (150g) all-purpose flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Pinch of salt

For the Cinnamon Cream:

1/2 cup (120ml) heavy cream

2 tbsp powdered sugar

1/2 tsp ground cinnamon

1/2 tsp vanilla extract

Arahan

Preheat oven to 350°F (175°C). Grease a 9-inch baking dish or pudding basin.

Place chopped dates and apricots in a bowl, pour over boiling water, stir in baking soda, and let soak for 10 minutes. Mash lightly.

In a large bowl, cream butter and brown sugar until light and fluffy.

Beat in eggs one at a time, then stir in vanilla extract.

Fold in grated carrots and soaked fruit mixture.

In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.

Gradually fold dry ingredients into wet mixture until combined. Pour batter into prepared dish.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

While pudding bakes, prepare cinnamon cream: whip heavy cream with powdered sugar, cinnamon, and vanilla until soft peaks form.

Serve pudding warm, topped with a generous dollop of cinnamon cream.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

Kcal: 370 kcal | Servings: 8 servings