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Jamaican sweet potato pudding
Sweet potato pudding: "hell a top, hell a bottom, hallelujah in the middle"
Once baked in Dutch pots with coals heaped on the lid, Jamaica's sweet potato pudding gave rise to the saying "hell a top, hell a bottom, hallelujah in the middle", and it is still a Sunday and Christmas favourite in homes across the island. Grated sweet potato, coconut milk, a little flour-free cornmeal and spice bake into a dense, moist slab with a soft, custardy layer on top. People often cut it hot, but it needs to cool for at least an hour to set. Chef's tip: grate the sweet potato on the fine side of the grater; coarse shreds make a grainy pudding.
- Total time
- 110 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the pudding
- 2 lb sweet potatopeeled and finely grated
- 2 ⅛ oz fine cornmeal
- 1 ¾ cups coconut milk
- ¾ cup evaporated milk
- 7 oz dark brown sugar
- 1 ⅜ oz buttermelted, plus a little for the tin
- 2 ⅞ oz raisins
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- 2 tsp vanilla extract
- ½ tsp salt
For the soft top
- ½ cup coconut milk
- 2 tbsp dark brown sugar
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Method
0/6 doneStep 1: Heat the oven to 350°F (325°F fan). Butter a 23 cm square or round tin with a little of ⅛ oz butter.
Step 2: In a big bowl mix 2 lb sweet potato, 2 ⅛ oz fine cornmeal, 7 oz dark brown sugar, 2 ⅞ oz raisins, 1 tsp ground nutmeg, 1 tsp ground cinnamon, ½ tsp ground allspice and ½ tsp salt.
Step 3: Stir in 1 ¾ cups coconut milk, ¾ cup evaporated milk, the rest of 1 ¼ oz butter and 2 tsp vanilla extract to make a loose batter, like a thick porridge. Pour into the tin and level.
Step 4: Bake for 50 minutes, until the edges are set and pulling from the tin.
50 minStep 5: Stir ½ cup coconut milk and 2 tbsp dark brown sugar together, pour over the top and bake for 30–35 minutes more, until a knife pushed into the centre comes out with moist crumbs but no raw batter and the top is soft and wobbly in the middle.
35 minStep 6: Cool in the tin for at least 1 hour so it firms enough to slice. Serve warm or cold; keeps for 3 days in the fridge.
60 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 4 g
- Carbs
- 55 g
- Fat
- 12 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jamaican sweet potato pudding take?
- About 110 minutes in total: 25 minutes to prepare and 85 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sweet potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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