We were introduced to the idea of carrot pudding as a dessert when we asked a friend about what spices he would add to carrot soup. I explained that we were about to leave on a vacation and we had two bags of carrots that we didn't want to waste.
With a playful smile he asked if I had ever considered making carrot pudding. He said if we liked rice pudding we would also like carrot pudding. So we went on a search for Carrot Pudding recipes . What we found was that carrot pudding is a common sweet dessert served in many area of India and it was also a 16th century dessert served in the wealthy homes of Europe.
Both traditional recipes called for rich sweet milk and sugar. Our recipe uses Almond and coconut milk with Maple Syrup as the sweetener. The taste is a rich flavourful pudding, a little goes a long way.
This definitely is a pudding we will make again!
- 2 tablespoons of olive oil
- 6 cups of carrots
- 4 cups almond milk
- One can coconut milk with his higher fat content as possible
- 2/3 of a cup maple syrup
- 1 cup raisins
- 1 teaspoon vanilla
- 1 teaspoon crushed cardamom
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ cup slivered almonds
- Heat the oil in a deep frying pan and add the shredded carrots, stir on medium high heat for five minutes
- Add the almond and coconut milk to the carrots and simmer until the milk has reduced to almost 90% this will take approximately an hour. If you are prepared to stand at the stove, you can increase the heat and stir through out the reducing period in this way you will reduce the time by about 15 minutes.
- Once the liquid has reduced add the vanilla, raisins, cardamom, nutmeg and cinnamon, stirring until all the spices have been incorporated into the pudding.
- The last step is to add the almonds.
- This pudding can be serves either warm or cold.
From Our Table to Yours