Sweet Potato Pudding

INGREDIENTS:

⭐️For the blending step:

2 1/2 lbs Jamaican Sweet Potatoes (weighed AFTER PEELING)

1 lb Yellow Yam (weighed after peeling)

2 small cocos(eddoes)

4 cups coconut milk (Homemade is great but I used Kosa canned coconut milk this time)

1/2 - 1 cup water (also used in the blending)
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⭐️Liquids added to blended mixture:

White rum 2 tbsps

Red label wine 1 tbsp

Vanilla 2 1/2 tbsps

2 - 3 cups Brown Sugar

2 tbsps lemon juice
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⭐️Dry Ingredients:

Aprox 1 1/2 - 2 cups Allpurpose Flour

1 cup fine cornmeal

2 tsps Salt

1 1/2 tsp freshly grated nutmeg

1 1/2 tsp cinnamon

Pinch of ground cloves (optional)

Pinch of allspice
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1 1/2 tbsp Melted Butter

1 - 2 cups raisins dusted with all purpose flour (You may soak the raisins in rum as well 😉)
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⭐️Soft top:

1 ½ cups coconut milk or whole milk

5 Tbsps dark brown sugar

Salt as desired

½ tsp cinnamon

Pinch of nutmeg

1 tsp Vanilla (optional) ⬇️⬇️


RECIPE INFO:

1. Make sure the yam is good quality...not bitter...nice and dry 😁 it can ruin the pudding if it's not good.

2. You could use two 8 inch cake tins or two 9 inch cake tins. For smaller tins, the pudding will be a bit taller. I used an 8 inch and a 9 inch.

3. Concerned about aluminum foil use? Try placing a baking tray - hot water bath on the shelf below the puddings while they bake to help with moisture

4. The more flour used, the more dense the pudding will be. More flour added, takes away from flavour so don't add too much.

5. The pudding is usually ready under 2 hrs because this is a small batch.