Embrace All The Best Puddings With This Combined Summer Recipe
00:00:00
Although summer is the time when most of us don’t want to be spending too much over a hot heat in the kitchen, here in the UK, we will always do so on a Sunday! This is because we are too into our roast dinners to leave them behind! However, after slogging over this, we don’t want a hard dessert! Therefore, I have made a classic pudding a whole lot simpler with this exciting recipe!
Good Morning Lovelies,
Even when we reach peak temperatures in the UK, we will never leave behind our faithful roast dinners on a Sunday or in the middle of the week! We love them so much that we will happily break a sweat to be able to enjoy them when we can! However, this does mean that we will then only go for a simple pudding afterwards, instead of our normal iconic delights, as all our efforts have gone into it.
That is about to change though lovelies, as I have taken two of our favourite ones and blended them into one to make the ultimate pudding that takes hardly any time at all to make. Meaning we can still have good puds in the dead of summer. Put your apron on lovelies, as we are about to get baking…
Ingredients
Two Medium Grated Carrots
100g of Chopped Dates
200ml of Boiling Water
200g of Butter
220g of Brown Sugar
150ml of Double Cream
One Teaspoon of Baking Soda
Two Eggs
180g of Self-Raising Flour
One Teaspoon of Cinnamon or Mixed Spice
Tools
Two Mixing Bowls
Three Mixing Spoons
A Baking Tin
Baking Paper
A Whisk
A Saucepan
Method
- Start by preheating your oven to 180ºC, before greasing and lining your baking tin with baking paper.
- Then grab a heatproof mixing bowl and add in your dates. Top with the boiling water and baking soda and leave to go soft.
- As the dates soften, grab another mixing bowl and add in 100g of butter and 120g of the brown sugar. Stir until fluffy, before adding in the eggs and beating.
- Next, add in the flour, spices, carrot and the softened dates, stirring all together until completely combined.
- When the mixture is ready, add to your baking tin and place into the oven for 30 to 35 minutes or until golden and completely cooked. Once ready, remove from the oven and allow to cool completely.
- As the cake cools, grab a saucepan and make the toffee sauce by adding in the remaining butter, sugar and the double cream. Melt in the pan over a medium heat until the sauce is smooth and glossy.
- Finish the pudding by pouring the sauce over the sponge, leaving it to soak for five to 10 minutes before serving!
Blending the classic puddings of carrot cakes and sticky toffee pudding may not seem like they would work together but they really do with this dessert lovelies! Topped with ice cream or warm custard, it is a work of art and so easy to do! It is a hint of autumn and winter delights in the heart of summer! Perfection in every way!
Joey X
0 comments