Carrot and Caramel Self Saucing Pudding

This Carrot and Caramel Pudding is gooey and soft, the perfect way to enjoy all the flavour and texture of a traditional carrot cake in a recipe that easily comes together in just one bowl.

Carrot and Caramel Self Saucing Pudding

Here’s Why You’ll Love This Carrot and Caramel Self Saucing Pudding:

Made in just one bowl - one simple mixture turning into a moist carrot sponge with a thick caramel sauce for an easy indulgent dessert that everyone can enjoy.
Simple ingredients and very little equipment needed
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies

Key Ingredients

Flour: The trick to a soft, well risen sponge is self raising flour, in combination with levelling agents (trust me!). Self raising flour is much lighter than plain flour and will give that classic velvet texture.
Bananas: Make sure they are ripe and spotty for a delicious sweet banana flavour
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Buttermilk - it's tangy and creamy, giving that ultra moist crumb
Sugar - Whilst the bananas do add sweetness, dark brown sugar provides extra moisture and deep toffee notes. The sugar also creates the rich sticky sauce.
Carrots - Freshly grated carrot is folded through for texture, moisture and of course flavour! Store bought grated carrot is too dry and coarse so I really recommend grating them yourself!