GWJamaica Cook Book

Archive for the ‘Pudding’ Category

Ingredients

2/3 cup uncooked short- or medium-grain rice
2 cups water
Dash of salt
3 cups whole milk
1/2 pint whipping cream (1 cup)
1/2 cup sugar
9 egg yolks
1-1/2 tsp vanilla extract

Preparation
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Ingredients

1 pint milk (2 cups)
1/4 cup yellow cornmeal
1/2 cup light molasses
2 teaspoons grated ginger root or 1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1egg
1/2 pint cold milk (1 cup)
Vanilla Custard Sauce, page 175, Bourbon Hard Sauce, opposite, or whipped cream

Preparation

Preheat oven to 300F (150C). Grease a 1-1/2-quart casserole or souffle dish. Scald milk by heating in a medium-sized saucepan almost to boiling point. Gradually stir cornmeal into hot milk in saucepan. Cook over low heat 15 minutes, stirring, until thick. Blend in molasses, ginger, cinnamon and salt. In a small dish, whisk egg. Add a little hot cornmeal mixture to egg; whisk until blended. Blend into cornmeal mixture in saucepan. Turn entire mixture into greased dish. Let stand 15 minutes without stirring. Gently pour cold milk over top; do not mix in. Bake 1-1/2 hours or until set in center. Prepare sauce of choice or whipped cream. Serve with warm pudding. Makes 8 servings.

Ingredients

1⁄2 lb raisins
1⁄2 lb prunes, pitted
1⁄2 lb currants
1⁄4 lb mixed peel
2 bottles tropical rhythms sorrel ginger or
4 cups home-made Sorrel
1 cup red wine
1⁄2 cup rum
1 lb hello margarine
1 lb granulated sugar
8 eggs
3 tbsp browning
1 tsp orange rind
4 tsp vanilla
2 tsp almond essence
2 tsp lime juice
1 lb flour
1⁄2 lb bread crumbs
3 tsp baking powder

Preparation
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Ingredients

1 cup margarine
1 cup granulated sugar
4 medium eggs
2 tsp vanilla
1 tsp rose water
1 tsp lemon/lime rind
1 cup mixed peel
1 cup prunes
1 cup raisins
1⁄2 cup currants
1⁄2 cup cherries
4 tbsp browning
3 cups flour
1 tsp baking powder
1 tsp mixed spice
1 cup red wine (optional)

Preparation

Grease and line a 9″ cake tin with grease paper. Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Add vanilla, rose water, lime juice and rind. Add blended fruits and browning. Incorporate the flour that has been sifted with baking powder and mixed spice. Use a little wine to adjust consistency if necessary. Scrape batter into the lined cake tin and cover using foil paper then with the lid of the cake tin. Place cake tin in a large pot with a tight fitting lid. Steam on stove top for approximately 2 hours or rest the cake tin in a container with water in the oven at 180°C/350°F and steam for approximately 2 hours.

Ingredients

2 cups Green Banana (grated)
1 cup Sweet Potatoes (grated)
1 cup Coconut Milk
1 tsp. Baking Powder
1 cup Brown Sugar
1/2 tsp. Salt
1 cup Flour
1 tsp. Vanilla Flavoring
4 tbsp. Raisins
2 tbsp. Cooking Oil
4” x 6” Aluminum Foil Sheets or banana plant leaves
Twine or Cord.

Preparation

This recipe calls for grated green bananas and sweet potatoes, remove the skins from the vegetables before you grate them.

In a large mixing bowl add the grated bananas, sweet potatoes, flour, baking powder, salt, and cooking oil. Use a wooden spoon to mix all the ingredients. Warm the coconut milk on a low fire. Add the brown sugar and vanilla to the coconut milk and mix until sugar dissolve. Next, add the sweetened coconut milk to the rest of the ingredients and mix everything together until the batter is formed. In the meantime bring water to boil in a saucepan. Using the wooden spoon, add four to five spoonfuls of the batter to an aluminum sheet or banana plant leave. Fold the aluminum sheet together to retain the batter inside, and then tie with the twine, cut the excess twine. This takes a little practice, so if you don’t get it at first, try again. Repeat this process for the rest of the batter and then add all the blue drawers to the pot of boiling water. Allow it to cook for about 45 minutes.

When the blue drawers are ready remove them from the boiling water, let them cool to room temperature. Remove them from the aluminum sheets and serve.

Ingredients

2 lb Sweet Potato (grated)
1/4 lb. Yellow Yam (grated)
1/2 cup Flour
1 tsp. Baking Powder
1/4 cup Raisins
1/4 tsp. Nutmeg (grated)
1/4 lb. Brown Sugar
1 tsp Vanilla Flavoring
4 cups Coconut milk
1/2 tsp. Salt
1½ oz. Butter

Preparation

Mix in flour, baking powder, potato, yam, and raisins together. Now warm the coconut milk, and add the butter, brown sugar, vanilla flavoring, and grated nutmeg to it. Stir the mixture with a wooden spoon until sugar is dissolved. Combine potato and coconut milk mixture and stir until smooth. Grease baking pan with butter, and pour into pan. Let the mixture sit for about 20 minutes, pre-heat the oven to 350 degrees. Bake for about an hour then remove the pudding.

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Ingredients

2 lbs. sweet potatoes (uncooked)
1/2 lb. brown sugar
1 tsp. powdered cinnamon
1 tbsp. butter
1 tsp. powdered ginger
2 tsp. vanilla
1/4 tsp. nutmeg, grated
1/4 lb. raisins
1 coconut, grated
1 tbsp. currants
1 qt. hot water
3 1/2 cup coconut milk
Add cornmeal as needed
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Ingredients

1/2 cup golden raisins
1/2 cup chopped citron
1/2 cup currants (miniature raisins)
1/2 cup seedless raisins
3/4 cup Irish whiskey
1 cup brown sugar
1/2 cup chopped beef suet or butter
2 eggs
1 1/2 cups bread crumbs
1/2 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
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Ingredients
1 tbsp. unflavored gelatin (1 env.)
1/4 cup boiling water
10 oz. tofu, drained
5 tbsp. apple juice concentrate, defrosted
1/2 tsp. vanilla extract
1 tbsp. firmly packed brown sugar
1/2 tsp. ground cinnamon
1 pt. fresh blueberries, rinsed, drained and divided, about 16 oz.

Preparation

Dissolve gelatin in boiling water, stirring until crystals disappear.
In a blender or the workbowl of a food processor fitted with a metal blade, blend dissolved gelatin, tofu, apple juice concentrate, vanilla, brown sugar, cinnamon and 1 cup of blueberries until smooth.
Pour pudding into a bowl; fold in remaining cup of blueberries.
Cover with plastic wrap and refrigerate for 4 hours, or until set.
Serve cold, about 2/3 cup per serving for 4.

The sweetener in this recipe is apple juice concentrate. That’s a good way to cut down on processed sugar.