Well, I finally pinned my Dad down to share his Sweet Potato Pudding recipe with me. He was reluctant because he really doesn’t use measurements for his recipes, he just bakes and cooks with his spirit. So here is the recipe with measurements for one pudding. I call my Dad’s pudding unforgettable because whenever, I have it , I keep going back for more and I even dream about when I will be getting up to eat this pudding! It’s the magic of a happy spirit that goes into making this delicious treat. So I hope you will add your happy spirit energy to this recipe and make your own unforgettable pudding.
For a full demo of how to make this pudding, check out Irie Stomach YouTube channel.
Irie Papa’s Sweet Potato Pudding
1/2 cup of fine cornmeal
1 cup of unbleached all purpose flour
1 large sweet potato yam or 1 lb (ensure it is the Jamaican hard sweet potato)
1/4 medium sized coco yam aka Taro root
1 1/2 cup of the darkest raw cane sugar
1/4 cup of raisins (soak them in water for 5-10 mins)
1/2 tbsp. of vanilla
1 tsp of sea salt or to taste
1/4 cup of vegetable shortening
2 eggs (optional) or Ener-G egg replacement (enough mixture for two eggs-instructions on packaging)
2 cups of coconut milk (Dad usually make his own milk using 1 coconut )
1 standard sized bread loaf pan (9″ x 5″ x 2 1/2″)
Putting it together
- Peel and then cut sweet potatoes in half then grate them with manual greater
- Peel and cut coco yam (Taro root) in quarters (use only one quarter) grate with manual grater
- Combine grated sweet potatoes with grated coco yam– mix together thoroughly with hands
- Add cornmeal to grated potatoes and coco yam. Mix together thoroughly with hands
- Gradually add in the flour to the mixture –set aside
6. Now prepare the pudding batter;
- In mixing bowl add coconut milk, vanilla, salt, brown sugar and vegetable shorting and whisk together until all ingredients are blended *you can also add eggs or egg substitute in this mixture.
- Combine liquid mix with dry mixture of grated sweet potatoes, coco yam, flour and cornmeal. Pour in liquid mix gradually onto dry mix until you have a pudding consistency (not too liquid but not too thick either)
7. Setting up baking pan
- Set oven to 350 F. While oven is heating up put baking pan ( Standard size bread loaf pan – 9″ x 5″ x 2 1/2″) in the oven to warm up for about 10-15 mins (depending on oven)
- Once oven is at 350 F. Take pan out of the oven and let cool a bit so you do not burn your hands. When at comfortable warmth grease pan with vegetable butter and then dust it with flour.
8. Pour pudding batter into bake pan. Then sprinkle soaked raisins on top. Then lightly pat in the raisins with a large spoon, so that the raisins are slightly peeking through the surface of the batter… We want the raisins to fall in the middle of the batter not to the bottom or just sitting on top.
9. Put the pan into the oven and let bake for up to 2 hours or until when poked with a knife of wooden skewer no batter comes off on the knife or skewer.
10. let cool a bit and cover with foil paper and put in the fridge to cool for a about 2 hours or less, then remove from fridge and let stand for about an hour before eating.
*TIP: you can sprinkle fresh ground black pepper on top of pudding as soon as you take it out of the oven. (optional)
*Note: Wrap pudading in foil paper and keep refrigerated. It should last for a good week, so you can enjoy it slowly. 🙂