INGREDIENTS

  • softened butter , to grease
  • 150 g self raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 125 ml sunflower oil
  • 1 carrot , finely grated
  • 120 g soft brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon golden syrup (and some to serve)
  • 100 g chopped walnuts , toasted (and some to serve)
  • 250 g mascarpone cheese
  • 75 g icing sugar
  • 1 lemon, zest of , grated
  • 1/4 teaspoon vanilla extract

DIRECTIONS

  1. Preheat oven to 180 degrees C, gas mark 4.Grease 6 150ml individual pudding basins or ramekins.In a large bowl, mix flour, baking powder, oil, carrot, sugar, eggs, 1tsp vanilla extract and golden syrup. with an electric mixer 2-3 minutes until combined.Stir in walnuts and divide pudding mixture between basins.Cover each basin with a greased circle of baking paper.Fold a single pleat into 6 larger discs of baking paper (to allow for expansion). Place these discs on top of each pudding basin and tie with string.
  2. Place basins in a roasting tin and fill tin with enough boiling water to come halfway up the sides of the basins.Bake in oven 1 hour.Remove puddings from tin and set aside to cool about 5 minutes.
  3. While puddings are cooling, put mascarpone to a small bowl.Sift in icing sugar and add lemon zest and vanilla extract.Stir combine.Chill in fridge until ready to use.
  4. To serve, turn puddings onto plates and top with a dollop of the mascarpone mixture, drizzled with golden syrup and sprinkled with walnuts.