QUESTION: Dear Jamaica Chef,
I am baking a sweet potato pudding. I want Hell a top and Hell a bottom with Hallelujah in between.
Hint me on how to get that sweet top and sweet soft bottom.
RESPONSE: Dear Marshall,
I know what you mean. I love that sweet soft taste at the top and bottom my self. Well its quite easy to do once you know how to regulate your temperature.
It’s a matter of baking the pudding in an iron dutch pot or dutch oven set with live coals both at the bottom of the coal stove and on the top of the dutch pot/stove. This ensures that the top and bottom is cooked at the same time, and as soon as the middle is set, you remove your pudding and serve hot or cold.
Here is a popular recipe for 12 servings. Instructions will follow on how to prepare the batter for the baking tin.
1/4 lb. yam, grated
1/2 cup flour
1/4 lb. raisins
1 tsp. baking powder
1/2 tin evaporated milk
5 cups coconut milk (2 coconuts)
1 cup brown sugar
2 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 cup sherry
1/4 cup rum
1 oz. butter
HERE GOES the method… while the dutchie is being warmed…
1. Mix grated potato, yam, flour, raisins and baking powder.
2. Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum and butter.
3. Pour milk mixture into potato mixture and beat until smooth.
4. Pour the total mixture into your greased pan, about 9 inches in diameter and make it rest for about half hour so it sets.
5. Then pour into your dutch pot and allow to bake till the middle is all set.
6. Enjoy with the beverage of your choice.
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