Thursday, 18 November 2010

Carrot Pudding


Carrots, shredded  - 6 medium sized
Half-and-half (A mixture of half milk and half cream) - 2 cups
Packed brown sugar - 1/2 cup
Golden raisin
Butter or margarine  - 1/4 cup
Ground cardamom -  1/2 tsp
Salt  - to taste
Unsalted pistachios or slivered almond - 1/4 cup


1.Heat carrots and half-and-half to boiling in saucepan; reduce heat.

2.Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.

3.Stir in the brown sugar, raisins, butter, cardamom and salt.

4.Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.

5.Garnish with pistachios or slivered almonds.

6.Serve warm and enjoy!

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