Jamaican Sweet Potato Pudding |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Taken from the Enid Donaldson cookbook. Hell a top, Hell a bottom Hallelujah in the middle! This is a Jamaican riddle and most people know that the answer is a delicious sweet potato pudding, baked in an iron dutch pot or dutch oven with live coals in the bottom of the coal stove and also on the top of the dutch pot. The pudding cooks at the top and at the bottom at the same time. The delicious hallelujah is best liked when the top, called a 'sof pon top', is softer than the rest of the pudding. Ingredients:
2 lbs sweet potatoes, grated |
1/4 lb yam, grated |
1/2 cup flour |
1/4 lb raisins |
1 teaspoon baking powder |
6 ounces evaporated milk (half tin) |
5 cups coconut milk (2 coconuts) |
1 cup brown sugar |
2 teaspoons vanilla |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1/4 cup sherry wine |
1/4 cup rum |
1 ounce butter (melted) |
Directions:
1. 1. Preheat oven to 350°F
2. 2. Mix grated potato, yam, flour, raisins and baking powder.
3. 3. Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum and butter.
4. 4. Pour milk mixture into potato mixture and beat until smooth.
5. 5. Pour into a greased 9-inch pan.
6. 6. Rest mixture about half hour.
7. 7. Bake at 350°F about 1 to 1 1/2 hours until centre is set.
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