Carrot And Walnut Puddings

This steamed pudding tastes delicious with a generous dollop of lemon mascarpone.

The ingredient of Carrot And Walnut Puddings

• 1 cup 150g self raising flour
• 1 tsp baking powder
• 1 2 cup 125ml sunflower oil
• 1 carrot finely grated
• 3 4 lightly packed cup 120g brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tbsp golden syrup plus extra to serve
• 100g chopped toasted walnuts plus extra to serve
• 250g mascarpone
• 1 2 cup 75g icing sugar sifted
• 1 tsp grated lemon zest
• 1 4 tsp vanilla extract

The Instruction of carrot and walnut puddings

• grease four 1 cup 250ml dariole moulds or ovenproof dishes mix all ingredients except nuts with electric beaters for 2 3 minutes until well combined stir in nuts and divide among moulds cover each with a circle of buttered baking paper fold a single pleat to allow for expansion into 4 pieces of foil then use to cover puddings tightly
• place in a roasting pan and fi ll pan with enough boiling water to come halfway up sides of moulds bake for 35 minutes remove from pan and cool for 5 minutes
• meanwhile use a wooden spoon to beat lemon mascarpone ingredients until combined cover and chill until required turn puddings onto serving plates and top with a dollop of lemon mascarpone drizzle with extra golden syrup and sprinkle with extra walnuts

Nutritions of Carrot And Walnut Puddings

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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