Ingredients:

• 100 g – self-raising flour
• 2 large carrots, peeled and grated
• 2 large eggs
• 1 tsp – ground Cinnamon
• 1 pinch ground Cloves
• 1 pinch Nutmeg
• 1 tsp – bicarbonate of soda
• 50 ml – oil
• 85 g – Brown sugar
• 50 ml – golden syrup
• 100 g – dried fruitcake mix
• 100 g – mixed nuts, chopped
• For the sauce:
• 85 g – brown sugar2 tbsp – Butter

Method:

1. Sift together flour, spices and soda.
2. Whisk together oil, sugar, syrup and eggs.
3. Make a well in the centre of the dry ingredients and add the oil mixture.
4. Stir in gently.
5. Add carrots, fruitcake mix and nuts.
6. Mix well.
7. Pour into a greased oven-proof pudding bowl.
8. Bake in a pre-heated oven for 45 minutes or until the skewer inserted comes out clean.
9. Remove from oven and loosen edges with a spatula.
10. Turn pudding out on to a serving platter.
11. Drizzle with remaining sauce.
12. To prepare the sauce:
13. Heat ingredients in a saucepan over medium heat.
14. Simmer for 5 minutes. Remove pudding from oven and prick a few holes in it with a skewer.
15. Spoon a quarter of the sauce over the pudding and return to the oven for 5 minutes.