- 4 cups Milk

		- 1 1/2 cups Grated carrot

		- 1/3 cups Sultanas

		- 1/2 cups Caster sugar

		- 1/4 cups Ground cinnamon

		- 1/4 cups Ground cardamom

		- 1/3 cups Cream
 
		- 2 tablespoons Unsalted chopped pistachios

		- Pour the milk into a large heavy-based
			pan and stir over the medium
			heat until it comes to the boil.

		- Reduce the heat to low and simmer
			until reduced by half, stirring
			occasionally to prevent it from
			catching on the base of the pan.

		- Add the carrot and  sultanas and
			cook for a further 15 minutes.

		- Add the sugar, cinnamon, cardamom
			and cream and cook, stirring,
			until the sugar has dissolved.

		- Serve the pudding warm in small dishes,
			and sprinkle over the pistachios.