Tasty Vegan Caribbean Puddings

Yellow Yam Pudding

Ingredients

8 oz or 225 g yellow yam (grated raw)

6oz or 175 g brown sugar

2 tbsp burnt sugar or molasses

7 oz or 200 g fruits (soaked)

4oz or 110 g vegan butter or margarine

½ tsp vanilla extract (can also use vanilla essence)

Preparation

  • Beat grated yam with a fork until light.
  • Combine all ingredients and mix briskly.
  • Steam in a pudding steamer.

Sweet Potato Pie

Ingredients

2 lbs or 900 g sweet potato

1½ tbsp vegan margarine

5 tbsp brown sugar

1 level tsp salt

1 tsp cinnamon

2 oz or 50 g applesauce

Preparation

  • Boil potatoes after peeling. While hot use the back of a wooden spoon to mash thoroughly.
  • Beat applesauce and add to potatoes
  • Stir well then add other ingredients, while stirring.
  • Pour in a shallow well-greased baking tin and bake in a moderate oven (350oF, 180oC or gas mark 4) until brown.
  • Cut in squares while still warm.

Plantain Pudding

Ingredients

4 green plantains (cooked and grated)

4 tbsp flour

3 tbsp coconut (grated)

6 oz or 175 gapplesauce

8 oz or 225 gbrown sugar

¾ pint or 375 ml coconut milk

4 oz or 110 g margarine

Nutmeg and vanilla

4 oz or 110 g raisins

Preparation

  • Add coconut milk to grated plantain and beat until fluffy and light.
  • Add all other ingredients and beat again until fluffy and light.
  • Pour into a greased baking tin.
  • Bake in a moderate (350oF, 180oC or gas mark 4) oven for about 45 minutes.

Carrot Pudding

Ingredients

1 lb or 450 g raisins

6oz or 175 g or applesauce

½ pint or 250 ml unsweetened soya milk

1 tsp baking powder

¼ tsp nutmeg (grated)

2 lbs or 900 g carrots (grated)

8oz or 225 g flour

2 tbspcornstarch or corn flour

8 oz or 225 g brown sugar

1 lb or 450 g currants

4 oz or 110 g vegan margarine

¼ tsp mixed spice

Preparation

  • Cream margarine and sugar. Add flavouring and spices.
  • Beat cornstarch or corn flour with 6 tbsp water and add to margarine and sugar.
  • Add grated carrots and mix thoroughly.
  • In a separate bowl mix flour with soya milk then add to the mixture.
  • Pour into a greased tin and bake in a moderate (350oF, 180oC or gas mark 4) oven for 30 minutes.
  • Extinguish flame and allow pudding to cool in oven.

Dasheen Pudding

Ingredients

1½ lbs or 700 g dasheen

1 lb or 450g coconut cream

4 oz or 110 g raisins

2 oz or 50 g vegan margarine

½ tsp nutmeg (grated)

8 oz or 225 g sugar

2 oz or 50 g applesauce

¼ tsp salt

4 oz or 110 g flour

2 tsp vanilla extract (can also use vanilla essence)

Preparation

  • Peel wash then grate dasheen. Beat thoroughly until light and fluffy.
  • Add coconut cream and beat some more.
  • Beat applesauce together with the rest of the ingredients.
  • Pour in a lightly greased tin and bake in a moderate (350oF/180oC or gas mark 4) oven for 30 minutes.

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