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Thanks G2 for the translation of the other recipes
SWEET POTATO PUDDING
1lbs 8ozs to 1lbs 14ozs sweet potato
(I used 1lbs 14ozs in this Pudding)
3 cups coconut milk
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp grated nutmeg
1 1/2 t spoon vanilla essence
1 to 1 1/4 cup brown sugar
2 cups soaked raisins
(I have mine soaked in Sherry for over 5 years now. I top it off with more Raisns, Prunes and Sherry every time it gets too low in the bottle.)
1/2 - 1 cup flour
(More or less flour will make it firmer or less so. I used half a cup)
2 tble spoon wine/sherry or rum (optional)
5ozs Beet Root or Carrots (optional)
Puree sweet potato and coconut milk in blender
Pour mixture into a bowl
Dice beet root
Add all the ingreidents to the bowl
Mix and pour into a well greased 8" or 10" round tin
(I used vegetable shortening to grease the tin. I used a 10" tin)
Bake at 350F for 1 1/2 hours then 300F for 25 mins
Remove from the oven immediately.
Best eaten the next day or at least 5 hours after cooking.
The pudding sets as it cools.
This is Grace Food`s recipe for making the soft top.
I never used it, as I do not drink milk.....
FOR SOFT TOP
1 cup Milk
1/8 cup sugar
1 tsp. cinnamon
Halfway through baking combine ingredients for topping and pour over pudding.
SWEET POTATO PUDDING
1lbs 8ozs to 1lbs 14ozs sweet potato
(I used 1lbs 14ozs in this Pudding)
3 cups coconut milk
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp grated nutmeg
1 1/2 t spoon vanilla essence
1 to 1 1/4 cup brown sugar
2 cups soaked raisins
(I have mine soaked in Sherry for over 5 years now. I top it off with more Raisns, Prunes and Sherry every time it gets too low in the bottle.)
1/2 - 1 cup flour
(More or less flour will make it firmer or less so. I used half a cup)
2 tble spoon wine/sherry or rum (optional)
5ozs Beet Root or Carrots (optional)
Puree sweet potato and coconut milk in blender
Pour mixture into a bowl
Dice beet root
Add all the ingreidents to the bowl
Mix and pour into a well greased 8" or 10" round tin
(I used vegetable shortening to grease the tin. I used a 10" tin)
Bake at 350F for 1 1/2 hours then 300F for 25 mins
Remove from the oven immediately.
Best eaten the next day or at least 5 hours after cooking.
The pudding sets as it cools.
This is Grace Food`s recipe for making the soft top.
I never used it, as I do not drink milk.....
FOR SOFT TOP
1 cup Milk
1/8 cup sugar
1 tsp. cinnamon
Halfway through baking combine ingredients for topping and pour over pudding.
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