This is the Sri Lankan version of caramel pudding. I use palm jaggery, which gives a nuttier flavour. The addition of nutmeg and cardamom makes it special, and very seasonal!

Jaggery Pudding (Watalappam)

INGREDIENTS

4 eggs

100g palm jaggery, grated

1 cup thick coconut milk

2 tablespoons brown sugar (more or less, to taste)

½ teaspoon grated nutmeg

3 cardamom pods, crushed

1 teaspoon vanilla

25g chopped cashews (raw, unsalted)

pinch of salt

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METHOD

• Beat eggs, then mix well with all the other ingredients – that’s it!
• Pour into an ovenproof dish, cover and steam for 40 minutes (or set in a bain marie and bake at 160 degrees for 30 minutes – it is cooked when a skewer comes out clean)
• Garnish with sliced cashews