1. Chop seasoning pepper finely with celery and parsley and mix together with grated plantain into a paste to use as stuffing.

2. Cut the other two plantains lengthwise and remove the center. Fill space with the mixture.

3. Place into a baking dish and in the oven at 300F for 20 minutes.

4. Top with grated cheese and place back in the oven for a further 10 minutes.

Recipe by:Chef Waviel Brazil of Hot Pot Restaurant from “Food & Drink Guide – 2009”

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.

Dissolve sugar in milk in a saucepan. Add cocoa mixed with a little water to form paste. Place over medium heat and bring to a boil stirring all the time. When boiling, reduce heat and cook until mixture will form a ball when tested in water. Remove from heat add essence, nuts and butter. Beat lightly until mixture begins to form sugar at the side of the pan. Pour into greased dish about 2″ deep. Allow to cool and when just barely warm cut into squares.

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