TM's Ginger and Carrot Puddings

Published Thursday, 30 January 2014
Toggle font size

Great British Bake Off winner John Whaite returns to the This Morning kitchen to make his delicious ginger and carrot puddings with cardamom custard.

Video available to UK viewers only.
We’re sorry. This video is unavailable from your location.

To find out if this video is available to you, we need to know what region you live in. Please enter your postcode below (including space).

Frequently Asked Questions

Thank you for confirming your region.

Frequently Asked Questions

We are sorry but this video is not available on in your region. Your region is listed below.

Frequently Asked Questions

Are you in Northern Ireland?

1. Why is my postcode required?

We are asking you to insert your postcode before watching some videos to confirm you can access the video content via

This is because some videos on are only available in Northern Ireland.

Don't worry, we won't store or use this information for any other purpose.

If you are not in Northern Ireland, the content may be available to watch at or

2. Why am I directed to or when I try to view certain clips?

The videos, which are not available on to users outside Northern Ireland, will be available to those users on (for users in England and Wales) or (for most users in Scotland).

We need to know where you are in order to make sure you are getting the right content.

If you think we've got your location wrong, then please click here.

Need more help? Contact us


For the puddings:

  • 170g unsalted butter
  • 80g dark muscovado sugar
  • 90g golden caster sugar
  • Zest of 1 lemon
  • Zest of 1 orange
  • 3 eggs
  • 150g carrot, finely grated and dried in a tea-towel
  • 100g juicy raisins
  • 170g plain flour
  • 2tsp ground ginger
  • 1tsp bicarb

For the cardamom custard:

  • 5 cardamom pods, crushed
  • 250ml whole milk
  • 70g caster sugar
  • 4 egg yolks


  • 6 x 6floz pudding moulds (aluminium are best) very well greased with butter


  1. Preheat the oven to 180C/gas mark 4. Beat the butter and sugars with the zests until pale and fluffy, and the sugar is well dissolved. Add the eggs and beat in. The mixture will probably look curdled at this point but that doesn't matter one bit.
  2. Stir in the carrot and raisins, before sifting over the flour, ginger and bicarb. Fold in to a smooth batter. Divide between the well greased pudding moulds. Place onto a baking tray and bake in the preheated oven for 20-25 or until a skewer inserted into the centre comes out clean.
  3. To make the custard gently warm the milk and add the cardamom pods. Remove from the heat and allow to infuse for a couple of hours, then pass through a sieve to remove the pods. Reheat the milk gently.
  4. Meanwhile whisk the sugar and yolks until slightly foamy, then pour over half of the hot milk and whisk. Pour this back into the pan and over a medium heat, heat until the custard thickens a little - use a flat silicone spatula for this. The custard wont be extremely thick, but when it changes slightly from very liquid to a slightly thicker liquid that just coats the back of a spoon, it is ready. Pass it through a sieve into a cool bowl to stop it cooking further.
  5. When the sponges are ready, serve warm with a generous helping of the custard.
© UTV News
Comments Comments
No comments. Be the first to comment.
Email address*:    
House Rules:  
Your Comment:  
[All comments are moderated and will not appear immediately. Your name, location and comment will be displayed on this page if your post passes moderation.]
Available now on UTV Player
Presented by Phillip Schofield and Holly Willoughby. A look t ...
15 April - 10:30
Next on UTV

This Morning

Celebrity chat and lifestyle features, including a look at th ...
16 April - 10:30