A sweet comfort of Caribbean spices....
2 pounds Jamaican Sweet Potato washed, peeled and grated or blended
1 pound Yellow Yam peeled and grated
1 tbsp Fresh Ginger peeled and grated
1 cup Flour sifted, plus 1 tbsp for dusting raisins optional
3 cups Coconut Milk or 2 (400ml) cans
2 tbsp Vanilla Extract
1 tbsp Ground Cinnamon
1 tsp Ground Nutmeg
1/2 tsp Ground Allspice
1/2 tsp Salt
1 1/2 cup Brown Sugar packed
1/2 cup Unsalted Butter melted and cooled
1/2 cup Raisins optional
2 tbsp J. Wray & Nephew Red Label Wine for soaking raisins
1 tbsp White Overproof Rum for soaking raisins
Ingredients for Custard
1/2 cup Coconut Milk
1/4 cup Brown Sugar
1/2 tsp Ground Cinnamon
Preheat oven to 350°F (177°C) and grease a 9-inch springform or cake pan. Carefully peel then grate the sweet potatoes, yellow yam and ginger using the medium side of a large grater; then set aside.
In a large mixing bowl, combine the coconut milk, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, and the liquid from the raisins (if using). Whisk together until combined with no lumps.
Add the grated sweet potato, yam and ginger to the liquid ingredients and mixed until combined. If you want a smoother texture use an immersion blender (or regular blender) to blend to desired consistency. Sift the flour into the mixture and mix until incorporated. Lightly dust the raisins with 1 tbsp of flour, then gently fold into the pudding mixture (if using).
Pour the mixture into the prepared pan and bake in preheated oven for 1 hour. Remove from oven after 1 hour of baking, add the custard topping, and then continue to bake for another 45 minutes to an hour.
Remove from oven, allow to completely cool, then remove from pan, slice and enjoy!
For the custard:
Whisk together all the ingredients for the custard (soft top), in a small bowl until all combined.