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    Carrot, Walnut & Caramel Puddings

    Fresh Ideas ImageFresh Ideas
    Carrot, Walnut & Caramel Puddings
    Preparation time is 5minutes
    Cook time is 30minutes
    Total time is 35minutes
    Serve is for 4 people
    Difficulty level: 3 out of 4

    12 Ingredients

    Number of servings
    4
    • 1 cup self-raising flour
    • 2teaspoons mixed spice
    • 380grams Top’n’Fill caramel
    • 1 cup milk
    • 2tablespoons icing sugar (for dusting)
    • 4 scoops vanilla ice cream (to serve)
    • 75grams unsalted butter, melted
    • 1teaspoons vanilla essence
    • 3 carrots, coarsely grated
    • 3 free range eggs
    • 1 cup brown sugar
    • 1 cup walnuts

    Nutrition per serving

    5420 Kilojoules or 1300 Calories
    62% of daily energy intake*
    Protein
    24.2grams
    Fat
    58.8grams
    Carbs
    170grams
    Sugars
    137grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Method

    Step 1 of 4

    Preheat oven to 160°C. Lightly grease 4 x 2-cup capacity shallow ovenproof dishes.

    Step 2 of 4

    Place flour, sugar, walnuts, mixed spice, milk, butter, eggs, vanilla and 1/3 cup caramel in a blender. Blend for 30 seconds or until smooth. Add carrot and pulse until just combined.

    Step 3 of 4

    Divide mixture evenly between dishes. Place on a baking tray and bake for 25-30 minutes or until firm to touch and just set.

    Step 4 of 4

    Meanwhile, heat remaining caramel in a saucepan over medium heat. Dust puddings with icing sugar, drizzle over warm caramel, and serve topped with ice-cream and extra walnuts.

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