Fresh Carrot and Apricot Pudding
Carrot pudding is a dish traditional to a wide range of cultures around the world. It can be served either as a savoury pudding (as an accompaniment to a regular meal) or as a sweet dessert.
Ingredients
- 1 Kilogram(kg) carrots
- 50 Gram(g) dry apricots
- 50 Gram(g) cashew nut
- 1,1/2 Pint milk
- 1/2 tin of evaporated milk
- 1/2 tin sweetened condensed milk
- 1/2 Pint double cream
- 1 Teaspoon(tsp) custard powder
- grated chocolate for decoration
Instructions
- Peel, wash and finely grate the carrots
- Wash and soak apricots in water for 10 minutes. Drain and cut into small pieces. Save nuts from kernels for decoration
- Cut cashew nuts into small pieces
- Boil fresh milk (leaving aside 1 tbsp for the custard powder)
- Add grated carrots and stir for about 5 minutes on moderate heat
- Stir in the apricots and cashew nuts
- Make a smooth paste with the custard powder and 1 tbsp of cold milk
- Lower the heat and add this paste to the above mixture, stirring continuously until it thickens
- Add the evaporated and condensed milk and continue stirring for further 5 minutes
- Pour into a 3 inch deep dish and allow to set
- Beat the double cream lightly and spread on the pudding when set
- Decorate with chocolate and apricot nuts