Ingredients (serves 8)

  • 4 cups fresh milk, full fat Milbona
  • 3 cups carrots, finely grated
  • 2 cups dairy cream Milbona
  • 4 tbsp brown sugar, Belbake
  • ½ cups currants, Alesto
  • ½ tsp cardamom Kania, in powder
  • ½ tsp cinnamon Kania, in powder
  • ½ cup unsalted almonds, finely chopped Alesto




  1. In a medium saucepan heat the milk on low heat. As soon as it begins to boil add the grated carrots and leave to simmer until soft (about 15 minutes).
  2. Add the cream, the sugar and the currants and allow the mixture to come to the boil.
  3. Remove the saucepan from the heat, add the cardamom and the cinnamon and blend the mixture in the saucepan with a hand blender.
  4. Serve in small bowls and sprinkle each portion with almonds.
  5. The carrot pudding is served at room temperature or cold.