Featured Recipes

 
 
 
Carrot and Walnut Pudding
Carrot and Walnut Pudding with Raisin Ice Cream and Butterscotch Sauce

Recipe by Noel Cusack, Caviston's Seafood Restaurant & Food Emporium

This sinfully rich pudding is an updated version of an old favourite “Carrot cake”. The dessert has a lovely moist texture and the raisin ice cream is an ideal compliment, further enhanced by the butterscotch to add an extra touch of opulence to round of the dish.

Serves 14


 
 

Ingredients

Carrot and Walnut Pudding Ingredients:
12 oz butter
12oz brown sugar
6 eggs
4 tablespoons golden syrup
1 lb grated carrot
8oz chopped walnuts
12oz plain flour
1 teaspoon baking powder
2 teaspoons bread soda
1 teaspoons mixed spice
2 oz bran

Raisin Ice Cream Ingredients:
2 litres cream
250g pasteurised egg yolk
750g sugar
250ml water
Soak 150g raisins in stock syrup and a measure of brandy overnight.

Butterscotch sauce Ingredients:
1 kg sugar
250g butter
1 litre cream


 
 

Method:

Sieve all dry ingredients into large bowl

Melt butter

Mix the sugar and golden syrup and add to the butter with egg, carrot and walnuts. Add flour and bran. Grease 14 pudding moulds and divide the mix. Cover with tin foil and bake in a Bain Marie at 160ºc for 1 hour. 

Whip the cream to full volume and chill. Make sugar syrup and cook to softball stage. Place the yolks into mixer and beat until double in size, carefully add the very hot sugar syrup and mix until cold. This usually takes approx. 50 mins. Then combine the egg mix with the cream and the strained raisins. Freeze for 24 hours before use.
 
Make a dry caramel with the sugar, and then carefully add the butter. When the butter has been incorporated add the cream, bring to the boil and simmer for 5 mins. Then strain and use as required.
 
 
To Serve

Warm the pudding and place in a dessert bowl, pour over the hot butterscotch and top with a scoop of raisin ice cream.

 
 
 

Reviews

No reviews at present

If you have tried the above recipe and had an enjoyable meal and would like to share it with other friends of Good Food Ireland please click here to add your review
 
 
 
<< Back to previous page
Desserts
Fish
Irish traditional
Mains
Meat and Poultry
Soups
Starters and Sides

Members

Cavistons Seafood Restaurant & Food Emporium
Based in the quaint south County Dublin village of Glasthule, Peter Caviston's 'Caviston’s Food Empo...

Recipes

Chocolate Ganache Tart with Mascarpone Cream
12oz of 70% chocolate 1 Tablespoon of unsalted butter 3/4 cup of cream 8oz mascarpone 500ml...

Cavistons - Grilled Mackerel Fillet with Apricot and Chilli Blan Tjang
2 Whole Mackerel Filleted 2 Heaped Tbsp of good Apricot Jam 1 or 2 Chillies chopped 500 ml White...

Cavistons - Monkfish and Roast Red Pepper Oil
180 – 240 g Monkfish Fillet 2 – 3 Red Peppers 500ml Olive Oil 3 – 4 Cloves of Garlic Salt & Pepp...

Cavistons - Sautéed Squid, Garlic, Parsley and Olive Oil
90 – 120g of Squid Rings 3 Cloves of Garlic chopped 125ml Olive Oil Salt & Pepper Chopped Parsle...

Cavistons - Shrimp Spring Roll with Cucumber Pickle
4 Sheets Spring Roll Pastry 500g Peeled Shrimps 1 Courgette 1 Carrot 150g Beansprouts 1 Tbsp So...

 
 
 
 
 
Want to Advertise here?
Hertz: Preferred Car Hire Partner
Bord Bia
 
Privacy Policy | Featured articles edited by Hugo Arnold | Why Book with Us? | Testimonials | Surveys | Jobs | Products | Media Centre | ENews | Contact Us
A BiznetIIS Solution