Recipes | Spiced Apple Carrot Self-Saucing Pudding
Spiced Apple Carrot Self-Saucing Pudding
This fruit-forward pudding features a sponge cake flecked with shredded Ontario-grown McIntosh apples and carrots with optional chopped walnuts. Underneath this somewhat unassuming cake is a lush, surprising butterscotch sauce. This dessert is like a caramel apple and a carrot cake had a baby. Serve the pudding warm with a scoop of butterscotch ripple ice cream on top.
This recipe comes from one of our wonderful brand ambassadors, Susan Keefe. Susan is a food photographer, food stylist, and recipe developer. Explore more of her work on her website, Rhubarb and Cod!
Ingredients
Servings
Butterscotch Sauce
- 3/4 Cup Dark Brown Sugar
- 2 Tbsp. Cornstarch
- 1/2 Tsp. Kosher Salt
- 2 Cups Boiling Water
Spiced Apple Carrot Sponge
- 1 1/4 Cup All-Purpose Flour
- 1/4 Cup Dark Brown Sugar
- 2 1/2 Tsp. Baking Powder
- 1 Tsp. Cinnamon
- 1/2 Tsp. Ground Ginger
- 1/4 Tsp. Ground Cloves
- 1/4 Tsp. Kosher Salt
- 1/8 Tsp. Nutmeg
- 1/2 Cup Milk
- 7 Tbsp. Unsalted Butter, Melted
- 4 Tbsp. Honey
- 1 Large Egg
- 1 Cup Ontario McIntosh Apples, Shredded
- 1 Cup Ontario Carrots, Shredded
- 1/2 Cup Walnuts (Optional)
Instructions
Step 1
Preheat the oven to 350°F. Grease a six-cup casserole dish with butter and set it aside.Step 2
In a small bowl, whisk to combine ¾ cup of the dark brown sugar, the cornstarch, and salt. Set it aside.Step 3
In another bowl, place the flour, the remaining brown sugar, baking powder, salt, and spices. Whisk to combine and form a well in the center of the dry ingredients.Step 4
Pour the milk, butter, and honey into the well. Add the egg and stir until a smooth batter forms. Fold in the apples, carrots, and walnuts. Pour the finished batter into the prepared casserole dish and sprinkle the cornstarch mixture on top.Step 5
Carefully pour the boiling water over a large spoon, so it doesn’t hit the surface of the cake too hard. Once all the water has been added, it will look like a mess. But have faith and transfer the cake to the oven. Bake for 50 minutes or until the cake is set.Step 6
Let the pudding cool for 10 minutes in the pan before scooping it into bowls and topping with ice cream. Serve immediately.
NOTES:
This pudding is best enjoyed the same day it’s made.
