Chinese Carrot Milk Pudding
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
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 occasionally 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.
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