Preparation Notes: plus 15min influsing and 5min cooling
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Yields:
6
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Ingredients
150ml (5 fl oz (¼ pint)) milk
30ml caster sugar
3 cardamom pods, crushed
21/2ml vanilla essence
20g butter, plus extra for greasing
20g plain flour
2 lg egg yolk
40g (1 ½oz) sultana
175g (6oz) carrots, peeled and finely grated
Grated rind of 1 orange
4 lg egg white
Caramel Flowers (see recipe link below), vanilla pods, orange zest and shredded cinnamon stick to decorate
Directions
Step 1
Place milk, sugar and cardamom pods in a saucepan and bring to the boil. Remove from the heat and set aside for 15min to infuse. Strain, then add the vanilla essence.
Step 2
Brush six 200ml (7fl oz) dariole moulds or ramekins with a little melted butter and dust with caster sugar.
Step 3
Melt the butter in a saucepan, stir in the flour and cook for 30sec. Add the strained milk, bring to the boil, stirring, and simmer for 30sec. Remove from the heat, allow to cool a little, then beat in the egg yolks one at a time. Add the sultanas, carrots and orange rind.
Step 4
Using an electric whisk, whip the egg whites to medium peaks and fold into the sauce. Divide the mixture between the prepared moulds, then place in a roasting tin, adding enough hot water to come at least halfway up the sides of the moulds.
Step 5
Cook at 150°C (130°C fan) mark 2 for 40min or until firm to the touch and a skewer comes out clean. Cool for 5min, then turn out on to a baking sheet lined with greaseproof paper.
Step 6
Return puddings to the oven and cook at 180°C (160°C fan) mark 4 for 10min. Arrange puddings on serving plates, decorate with Caramel flowers, vanilla pods, orange zest and shredded cinnamon stick and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
