October 17, 2008, Newsletter Issue #263: Carrot Pudding

Tip of the Week

Note: pudding can be made 1 day in advance and refrigerated, covered, before mounding; heat over medium heat in saucepan and shape as directed.

2 lbs. carrots, pared, shredded
1-1/2 cups water
2 cups milk
1 cup whipping cream
1-1/3 cups sugar
2/3 cup butter or margarine
1/2 tsp. ground cardamom
1/2 cup golden raisins

Heat carrots and water to boiling in saucepan; reduce heat and simmer until water is absorbed, 15 - 20 minutes. Stir in milk, cream and sugar; heat to boiling, reducing heat immediately to medium; cook until liquid is absorbed, 45 - 50 minutes. Stir in remaining ingredients; simmer until mixture is very thick, stirring frequently. Shape into mound on plate. Serve warm.
Yield: 6 servings

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