Turkish Delight Inspired Carrot Balls with Custard

Method

Step one

To make carrot balls, place the grated carrots, margarine and 100g sugar in a pan, cook over medium heat, uncovered, stirring often. Cook this way for about 15 minutes until all the liquid has evaporated (they should look thick, start to caramelise and sticky). Turn the heat off.

Step two

Then add the rolled oats in caramelised carrots and stir them together, mix them well, take a table spoonful of mixture and shape into small round balls.

Step three

Coat in desiccated coconut flakes to get an even covering all over.

Step four

To make the custard, add the Bird’s Custard Powder, milk, vanilla and the remaining 85g sugar in a deep pot. Cook over medium heat, stirring often until the custard thickens, then turn the heat off, serve warm with the carrot balls.