Carrot, Date & Apricot Pudding With Cinnamon Cream
From the Blog Author
Ingredients
- 1 cup pitted dates, chopped
- 1/2 cup dried apricots, chopped
- 1 1/2 cups grated carrots
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
Directions
Preheat oven to 350°F (175°C) and grease a 9-inch baking dish or pudding basin.
Place chopped dates and apricots in a bowl, pour over boiling water, stir in baking soda, and let soak for 10 minutes; mash lightly.
In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Fold in grated carrots and the soaked fruit mixture.
In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined, then pour the batter into the prepared dish.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
While the pudding bakes, prepare the cinnamon cream by whipping heavy cream with powdered sugar, cinnamon, and vanilla until soft peaks form.
Serve the pudding warm, topped with a generous dollop of cinnamon cream.
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Frequently Asked Questions
Can I make this Carrot, Date & Apricot Pudding ahead of time, and how should I store it?
Yes, this pudding is excellent for making ahead! Once completely cooled, you can store the pudding tightly covered in the refrigerator for up to 4 days. For best results, wait to top it with the Cinnamon Cream until just before serving.
What is the best way to reheat leftovers of the Carrot, Date & Apricot Pudding?
To reheat individual servings, cover them loosely with foil and bake at 325°F (160°C) for about 10-15 minutes, or until warmed through. Alternatively, you can microwave portions for about 30-45 seconds, being careful not to dry out the pudding.
Can I substitute the dates and apricots in this recipe for other dried fruits?
While dates and apricots provide a specific moisture and sweetness, you can substitute them with a mix of raisins and dried cranberries if needed. Ensure you still soak 1 cup total of the substitute dried fruit in the boiling water with the baking soda for the recommended 10 minutes.
