Amanda & Friends' Cookbook Category Cook Back Next

Carrot Pudding

Cook: Marian Cummins

750g sweet carrots grated very fine
200g unsalted butter
1/4 cup sultanas
1/4 cup chopped nuts
1/2 - 1 cup raw sugar
1 tsp crushed cardomon

Cook carrots in butter until reduced in volume by half - stirring constantly or it will stick (approx. 15 mins).
Stir in sultanas, nuts, sugar and cardomon.
It will get VERY hot, and become more liquid. Keep stirring over a low heat until it's dark in colour, sultanas are plump and the moisture has been largely absorbed.
Eat hot with cream in very small quantities!
Mum says, with cream, it's like christmas pud! (but squishier and carrotier, yum! - Ed.)