Step-by-step instructions
- Begin by preheating your oven to 350°F (175°C) and greasing a baking dish to prevent sticking.
- In a large mixing bowl, combine your wet ingredients: the eggs, melted butter, milk, and vanilla extract.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, brown sugar, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Then gently fold in the grated carrots and chopped pecans.
- Pour the batter into your prepared dish, smoothing the top with a spatula.
- Bake in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Serve the pudding warm, drizzled with luscious brown sugar cream or a dollop of whipped cream.
Best ways to enjoy it
While this Carrot and Pecan Sticky Pudding is scrumptious on its own, there are plenty of ways to elevate your serving experience. Consider topping it with a scoop of vanilla ice cream for a warm-cold contrast, or sprinkle it with cinnamon for an added touch of warmth. Pair it with a cup of spiced chai or coffee to complement the sweet and nutty flavors perfectly.
How to store
Keeping this delicious pudding fresh is key to enjoying it over time. Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to enjoy it later, you can freeze the pudding for up to 2 months; ensure it’s tightly wrapped to avoid freezer burn. When you’re ready to eat, simply thaw it overnight in the fridge and reheat in the oven at a low temperature.
Helpful cooking tips
Here are a few tricks to ensure your sticky pudding comes out perfectly:
- Make sure not to overmix the batter, as this can lead to a dense pudding.
- Use fresh carrots, as their natural sweetness makes a significant difference.
- If you want to add a little zing, consider adding a teaspoon of freshly grated ginger to the batter.
- For a touch of elegance, top with toasted pecans right before serving.
Creative twists
While the classic version of this pudding is delightful, you might want to try adding variations such as shredded coconut, dried cranberries, or even a touch of orange zest for an exciting flavor boost. Feel free to experiment with different nuts or even a drizzle of chocolate sauce for a modern twist!
FAQs
What is the prep time for this recipe?
Prep time is about 15 minutes, making it a quick and easy dessert option.
Can I substitute something for brown sugar?
Yes! You can use coconut sugar or even a mix of white sugar and molasses if you’re out of brown sugar.
How long will leftovers last?
Leftover pudding will stay good in the fridge for up to 3 days. If freezing, don’t forget to wrap it well!
Dive into the joy of baking with this scrumptious Carrot and Pecan Sticky Pudding with Brown Sugar Cream, a recipe that is sure to become a household favorite!
