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
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.