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Ingredients :
4 cups milk
1 1/2 cups carrot, grated
1/2 cups sultanas
1/2 cups caster sugar
1/3 cups cream
1/4 cups cinnamon, ground
1/4 cups cardamom, ground
2 tablespoons unsalted pistachios,
chopped
Method :Use a
large heavy-based pan, pour in the milk and stir over the medium heat
until it boils. Reduce the heat to low and simmer to reduce the liquid
to half. Stir occassional to prevent it from sticking to the base of the
pan. Add the sultanas and carrot. Cook for a further 15 minutes. Add the
cinnamon, cardamom, sugar and cream. Cook stirring until the sugar is
fully dissolved.
Serve the pudding warm in
small dishes with pistachios sprinkle over it. |
