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photo of Coconut PuddingIngredients

  • 3 cups freshly grated coconut
  • 3 cups water
  • 1 tsp ground nutmeg
  • 1 lemon rind
  • 1 1/2 cups sugar
  • 6 eggs
  • 1 tsp ground cinnamon

How To Make Coconut Pudding :

  1. In saucepan make a syrup from sugar,water and nutmeg, allowing to boil until it spins a thread. Add coconut gradually stirring all the time and cook for about 10 minutes.
  2. Beat egg yolks in a bowl until thick (with lemon rind). Remove lemon rind and combine coconut with egg mixture. Cook over low heat for another 10 minutes stirring carefully all the time.
  3. Pour into greased dish. Cool and refrigerate for 2 hours before serving.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Christmas pudding

My first encounter with Caribbean Christmas Pudding was over 20 years ago at a friend Christmas Dinner Party. One bite of this lumpy, sweet bread, with a dab of Brandy butter, and I was sold. Why Caribbean Christmas pudding isn’t more widely known I have no idea; it’s one of my favorite desserts of all time, and a traditional Caribbean Christmas classic.

Caribbean Christmas Pudding Recipe Ingredients:

  • ½ lb raisins
  • ½ lb currants
  • ½ lb prunes (cut)
  • ½ lb mixed peel
  • ¼ lb flour
  • 1 gill milk
  • ½ lb sugar
  • 6 ozs. cherries
  • ½ lb butter
  • 2 gills brandy
  • 6 eggs
  • ½ lb white bread crumbs
  • 1 teaspoon baking powder
  • 1/8 cup orange juice
  • 1 teaspoon almond essence
  • 2 ozs. ground cashew nuts
  • 6 ozs. ground almonds
  • 2 teaspoon vanilla essence
  • 1 teaspoon each of nutmeg, cinnamon, lemon rind, and orange rind.

How to make Caribbean Christmas Pudding:

Pour mixture into pudding bowl(s) which have been well greased and lined with grease proof paper. Cover with grease proof paper and seal bowls tightly to prevent water from getting in. Tie each bowl with a towel and place in pan of boiling water to steam for about 2-3 hours. Cover pan while pudding is being steamed, as this quickens cooking process. Keep replenishing water in pan, level should be kept up to 2/3 of pudding bowl.

To test if pudding is done, remove from pan and insert knife into pudding. If done, knife will come out clean. When done remove top grease proof paper and allow cooling. Remove pudding from bowl, wipe bowl dry. Wrap pudding in new grease proof paper and then in foil, replace in bowl. Tie bowl with dry towel and put in cool place until required.

To serve, re-heat and serve with hard sauce or brandy butter.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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