It’s time for another dessert! Today I’ll be making Belizean cassava pudding.
This pudding is not what most Americans would think of as a pudding (eg it’s not a cold gel-like dessert), but more akin to a UK baked pudding. Which is fortunate, because eating cassava root that hasn’t been thoroughly cooked will actually kill you (so don’t do that, and make sure you pets don’t get into the trash to eat the scraps). I’m not screwing around. Do not try an uncooked piece to see what it tastes like, and don’t recycle the water from the soak. You will die.
If you’re not scared off, I’ll be basing my prep off of the Belize Supermama blog‘s recipe.
LET’S DO THIS:
- 1 pound cassava root, peeled and soaked in warm water for one hour, then grated and pressed/strained
- 1.5 cups sugar
- 1 tablespoon butter
- 3/4 cup coconut milk
- 1 egg
- 1/2 tablespoon vanilla
- nutmeg to taste
- cinnamon to taste
- (optional) dried fruits, raisins, pineapple, etc.
Total prep time for me was 1 hour, 30 minutes (18 00: to 18:15, then 19:30 to 19:45).
Here’s what you’re going to do:
- Preheat oven to 350°F
- In a bowl, mix all ingredients thoroughly
- Pour the batter into a greased pan and bake for 45 to 60 minutes, until a knife inserted comes out clean
- That’s it! Optionally you can serve with some caramel or sweetened condensed milk drizzled on top.
Total time beginning to end was 3 hours, 15 minutes (18:00 to 21:15).