Carrot Pudding with Brown Sugar Sauce

Warm, sticky, and full of caramel notes, this carrot pudding with brown sugar sauce tastes like a comforting hug.

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Preheat the oven to 160°C (320°F) if using the oven bain-marie method. Grate the carrots.
In a bowl whisk together flour, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, beat the butter and dark brown sugar until pale and fluffy, about 2–3 minutes. Add eggs one at a time, then stir in vanilla.
Stir the flour mixture into the butter-sugar mix alternating with whole milk until just combined. Fold in carrots and raisins if using.
Spoon the batter into a greased pudding basin or loaf pan and cover tightly with foil.
Place the covered pudding in a large pot with boiling water halfway up the sides and steam for 1 hour 15 minutes.
While the pudding steams, melt butter in a saucepan, add brown sugar and stir. Then pour in heavy cream and pinch of salt and simmer until thickened.
Let the pudding rest after steaming, then invert onto a plate and pour warm sauce over slices before serving.

For a richer result, use half milk/half cream. Use a wide pot for even steaming and avoid oversteaming to prevent a wet top.