Sweet Carrot Puddings
ready in 3 h. 35 min.
Cook the carrots in boiling water for around 15 min.
Mix together the corn flour, sugar and cinnamon. Add to the carrots and puree well.
Transfer to a pot, add the cream and bring to the boil, stirring continuously. As soon as the cream thickens, transfer to glasses and leave to cool. Chill for at least 2 hours in the fridge.
Serve sprinkled with brittle.