| How To Cook: |
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1. Chop the almonds medium-fine. Mix ½ of the nuts, the carrots, currants, sugar, cinnamon, and milk in a large covered casserole.
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2. Cook, covered, in the microwave oven until the mixture comes to a boil.
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3. Continue cooking, uncovered, until the milk is absorbed and/or evaporated away. (Stir from time-to-time during the cooking.)
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4. Stir in the vanilla and the cream. Chop the remaining nuts very fine and sprinkle over the top of the pudding.
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5. Chill. Serve with lime or lemon wedges to be squeezed over the pudding.
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