Chef Noel Cunningham’s Sweet Potato Pudding
Growing up I would always see my mom making sweet potato pudding on a Sunday, this was the best time ever. She would make it outdoors on the coal fire in a dutch pot with a piece of zinc on top with more coal fire. That’s how sweet potato pudding got the name “hell a bottom, hell a top and hallelujah in the middle”. My favourite part of the pudding was the crust when it’s slightly burnt. She would often pair it with homemade ginger beer.
- 2 lbs sweet potato
- ½ lb yellow yam
- 1 cup flour
- 2 cups of coconut milk
- 2 tbsp rum
- 1 tbsp vanilla
- 2 tsp grated nutmeg
- 2 tsp cinnamon
- 1 tsp mixed spice
- 1 cup brown sugar
- 1 tsp salt
- 1 tsp margarine
- 1 cup soaked raisins
- 1 cup of coconut milk
- ⅓ cup of sugar
- Wash, peel, cut and grate sweet potatoes and place in a large mixing bowl.
- Combine together flour, mixed spice, raisins, salt, and nutmeg.
- Combine this mixture with the grated potatoes and mix well.
- Add sugar, vanilla, rum, and coconut milk. Mix well.
- Grease pan, pour in batter, bake at 350 degrees F for an hour or until done.
- When the pudding is almost done and firm, mix together 1 cup coconut milk with sugar and pour on the top and allow it to sit for an additional 5-10 minutes.
Cuisine by noel
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