Fast Dessert Recipes
Carrot, Date & Apricot Pudding with Cinnamon Cream
DessertsMedium

Carrot, Date & Apricot Pudding with Cinnamon Cream

Recipe by
lounarecipes
Prep Time
20 minutes
Cook Time
40 minutes
Servings
8
Difficulty
Medium

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

1

Preheat oven to 350°F (175°C) and grease a 9-inch baking dish or pudding basin.

2

Place chopped dates and apricots in a bowl, pour over boiling water, stir in baking soda, and let soak for 10 minutes; mash lightly.

3

In a large bowl, cream butter and brown sugar until light and fluffy.

4

Beat in eggs one at a time, then stir in vanilla extract.

5

Fold in grated carrots and the soaked fruit mixture.

6

In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.

7

Gradually fold the dry ingredients into the wet mixture until just combined, then pour the batter into the prepared dish.

8

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

9

While the pudding bakes, prepare the cinnamon cream by whipping heavy cream with powdered sugar, cinnamon, and vanilla until soft peaks form.

10

Serve the pudding warm, topped with a generous dollop of cinnamon cream.

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.