Whisk all the above ingredients except the 2 tablespoons of sugar
Melt the 2 tablespoons of sugar in a saucepan on medium heat
Boil until dark brown, ensuring that it does not burn (lower heat if necessary)
Remove from heat, spread it around the saucepan; allow to cool and set
Pour in the whisked mixture (do not stir any more)
Place the saucepan in the oven at 180°C (Gas Mark 4 or 350°F) until slightly brown on top and set - see note 7 below
Alternatively, the pudding may be steamed. Place the saucepan over a colander in a pressure cooker containing hot water. Cover and steam for 15-20 minutes until set
When cool turn out on a shallow plate and decorate with the coarsely ground cardamom, almonds and pistachios
