Jamaican Sweet Potato Pudding

Method6 steps

1. 1

   Step 1: Heat the oven to 175°C / 350°F. Grease a nine-inch round baking pan with a little neutral cooking oil and line it with parchment paper. Keep the base and coconut-custard-topping ingredients in their separate portions.

   Uses A little neutral cooking oil to grease the pudding pan

2. 2

   Step 2: Wash and peel the Jamaican batata sweet potatoes (2 lb), cut them into large chunks and process until finely grated, or grate them finely by hand. From the measured half cup of flour, take out two teaspoons and toss all the raisins (½ cup) in that reserved flour. Keep the actual grated batata and flour-coated raisins separate.

   Uses 2 lb Jamaican batata sweet potatoes, peeled and cut in step 2 · Only 2 tsp reserved from the measured ½ cup flour · ½ cup raisins

3. 3

   Step 3: In a large bowl, combine all the actual grated batata with the base light brown sugar (1½ cups), remaining base flour, vanilla extract (1 tbsp), ground allspice (1 tsp), base cinnamon (1 tsp) and nutmeg (1 tsp), ground ginger (½ tsp) and salt (¼ tsp). Stir in the base one-and-a-half cups of coconut milk (1½ cups) until a batter forms, then fold in all the actual flour-coated raisins.

   Uses All actual finely grated batata, with the coated raisins held separately · 1½ cups canned coconut milk for pudding base · 1½ cups light brown sugar for pudding base · Flour remaining from the measured ½ cup after the 2 tsp raisin reserve · 1 tbsp vanilla extract · 1 tsp ground allspice · 1 tsp ground cinnamon for pudding base · 1 tsp ground nutmeg for pudding base

4. 4

   Step 4: Pour all the actual pudding batter into the prepared round pan and smooth its top. Bake uncovered at 175°C / 350°F for ninety minutes until mostly set but still slightly soft in the centre. Prepare the coconut custard in the next step while this first bake runs.

   Bake pudding base for the first ninety minutes · 90 minUses All the combined base batter

5. 5

   Step 5: While the pudding base bakes, combine the separate three-quarter cup of topping coconut milk (¾ cup), topping tablespoon brown sugar (1 tbsp) and topping one-eighth teaspoon each of cinnamon (⅛ tsp) and nutmeg (⅛ tsp) in a saucepan. Cook over medium-low heat, stirring constantly, for about two to three minutes until slightly thickened. Do not let it boil; remove from the heat when ready.

   Uses ¾ cup canned coconut milk for custard topping · 1 tbsp brown sugar for custard topping · ⅛ tsp ground cinnamon for custard topping · ⅛ tsp ground nutmeg for custard topping

6. 6

   Step 6: After the full ninety-minute first bake, take the pudding out and spoon all the actual coconut custard evenly over its top. Return it to the oven at 175°C / 350°F for thirty to forty minutes, until the topping is set and a toothpick inserted into the centre comes out mostly clean with no raw batter. Let the finished pudding cool completely in its pan for at least one hour, then refrigerate for a few hours or overnight for the best texture. Slice the actual finished pudding into ten portions and serve chilled or gently warmed.

   Bake custard-topped pudding for thirty to forty minutes · 40 minUses The actual mostly-set pudding base · All the actual cooked custard topping