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Feature Article / Whet Your Appetite /? 
by JLCC

I don't about other cultures, but Jamaican grandmothers have a long history of preparing scrumptious, mouth watering, sugary treats from seemingly ordinary staples. Right off the bat, I can think of delicious sweet stuff made from corn meal, sweet potatoes, pumpkin and coconut.

In?  the old days, before mod cons, puddings used to be made in dutch ovens, 'converted' kerosene tins and interestingly - with a coal fire, the pot on top of this and then covered with some form of zinc and more coal on top, alight of course. The advent of technology has done away with the need for "innovative ovens, and these wonderful items are now prepared in much less time.

Needless to say, in today's fast paced world, not many people make time to prepare these 'blasts from the past'.?  In any event, bake shops do a brisk trade in these items as?  they remain fast favourites of our populace, even today.

Each cook has some secret ingredient to make their end results just right and so for every sample there is something slightly different and there is a taste of?  something special that is a tad bit hard to define.

Sweet Potatoes can hardly be described as anybody's food of choice.?  They are hardly eaten today at the dinner table on a regular basis, however, they form the main ingredient in Potato Pudding, something I enjoy a lot more than a little bit.

This pudding takes a fair amount of time to cook so some people prefer to cook the potatoes before starting the pudding, but most people use raw, grated potatoes as a?  starting point.?  Some say the end result is the same and some swear by starting with the raw product.?  Anyway, time's a wasting, so let's get started.

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This Week's Specialty / The Main Course
? "Sweet Potato Pudding"

You will need:

2 Pounds Grated Sweet Potatoes (Raw)
1/4 Pound Yam (Optional)
2/3 Cup Flour
1/4 Cup Corn Meal (Optional)
1 Teaspoon Baking Powder
1/2 Cup Raisins
1/4 Cup Grated Coconut (Optional)
Coconut Milk (See Foot Notes)
1 1/3 Cup Dark Sugar
1-2 Tablespoon Vanilla
1/2 - 3/4 Teaspoon Nutmeg
1/2 Teaspoon Salt
1/4 Cup Rum
1 - 2 Tablespoons Butter

1.?  Preheat Your Oven to Approx 350 degrees Fahrenheit.

2.?  Soak Raisins in Rum.

3.?  Combine Sweet Potatoes, Yam, Flour, Corn Meal & Baking Powder.

4.?  Combine all the other ingredients and then pour into the Sweet Potato
Mixture.?  Beat Until Smooth.

5.?  Add Rum & Raisin Mixture.?  Sprinkle Raisins on top (optional). 6.Pour into greased 9" baking tin for 1 - 1/2 hours.?  Test centre for readiness. Recipe will serve upwards of a dozen folks.

Foot Notes

Coconut Milk is prepared by grating and then squeezing the coconut combined with water, through a sieve. These days, however, there are commercial equivalents. Two to three cans should suffice or you could use coconut powder and combine with water. You will need the equivalent of 5-6 cups of liquid for your pudding. The mixture should be thick.

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Tip of the Week /Hot Side Dish

You get better. if not quicker, results when you cover your pudding while baking.?  Both the top and bottom are given a chance to cook evenly.?  The end result is pleasing to the eyes?  and a nice custard is formed on the top of the pudding.

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