Sticky Carrot Puddings

Martha Stewart Living, 2005

Makes 8 servings

    Toffee Sauce                                                   
    1 stick unsalt butter softened                                 
    2/3 cup golden raisins                                         
    1/2 cup boiling water                                          
    2 cups flour                                                   
    1 teaspoon salt                                                
    1 teaspoon ground cinnamon                                     
    1/2 teaspoon ground cardamon                                   
    1/2 teaspoon pepper                                            
    1 cup packed dark brown sugar                                  
    3 lg. eggs                                                     
    1 teaspoon vanilla extract                                     
    1 1/4 cups fine grate, peeled carrots (2-3 med.)               
    1/3 cup shelled, unsalt pistachio nuts coarse chop             

Preheat oven to 350" with rack in middle. Lightly butter 8 (6-ounce) ramekins.

Soak raisins in the hot water until plump, about 15 minutes. Drain.

Whisk together flour, salt, cinnamon, cardamom, and pepper; set aside.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 minutes. Mix in eggs, 1 at a time. Mix in vanilla. Reduce speed to low. Mix in flour mixture. Mix in carrots, nuts, and raisins.

Pour into ramekins, filling each three-quarters full. Bake on a rimmed baking sheet until just set, about 30 minutes.

Transfer ramekins to a wire rack. Let cool slightly, about 5 minutes. Turn puddings out onto dishes. Spoon about 1/4 cup toffee sauce over each, and garnish with carrot ribbons.