Carrot Nut Pudding
|Carrots||1 Pound, grated|
|Milk||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Ground almonds||1 Cup (16 tbs), blanched|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Turmeric||1⁄2 Teaspoon, ground|
|Ground nutmeg||1⁄4 Teaspoon|
Combine carrots, milk and salt in medium saucepan.
Blend cream and flour in small mixing bowl.
Stir into carrot mixture.
Heat to boiling, stirring constantly.
Cook, uncovered, over moderate heat, stirring frequently, 40 to 45 minutes, or until liquid cooks away.
Stir in remaining ingredients.
Cook over low heat, stirring frequently, 10 minutes.
Garnish with slivered almonds, if desired.