At first, using grated carrot in a pudding like this might seem strange, but it is no stranger than a classic carrot cake. Here, grated carrots are stewed in a cocktail of sugar and spice, to yield a velvety dessert stippled with jewel-like raisins and emerald pistachios.
Put the grated carrot and plant milk into a medium saucepan, bring to a simmer and cook for 15 minutes. Now add the cardamom – and the turmeric, if using. Continue to cook, stirring constantly, until almost all the liquid has been absorbed. Stir in the syrup, oil or butter and salt and cook for another 3–5 minutes or until it is still wet, but there are no pools of liquid remaining around the carrots.
Finally, stir in the raisins and nuts, and take it off the heat. You can eat this pudding hot, but it is equally delicious chilled. Either way, do serve it sprinkled with a few flaked almonds and some more pistachios.
* For a more affordable alternative, use pumpkin seeds.
© 2019 All rights reserved. Published by Murdoch Books.