Kumara Pie Or Pudding

Ingrients & Directions Stephen Ceideburg 600 g Kumara 300 ml Milk 150 g Brown sugar 1/2 ts Ground cinnamon 1/2 ts Ground nutmeg 1 pn Ground cloves 3 tb Rum 2 Eggs 60 g Butter Traditionally this recipe from the American Deep South is used to fill a pie shell. […]

Ingrients & Directions


Stephen Ceideburg
600 g Kumara
300 ml Milk
150 g Brown sugar
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1 pn Ground cloves
3 tb Rum
2 Eggs
60 g Butter

Traditionally this recipe from the American Deep South is used to fill a
pie shell. But if you prefer, it is just as delicious if you skip the
pastry and bake the filling in individual souffle pots standing in a bain
marie (or one large one). The result has a rich complexity of flavour that
belies how easy it is to make. A dollop of King Island cream or mascarpone
on the side goes well.

Steam 600 g kumara, peeled and cut into chunks. until tender. Place the
cooked kumara in a food processor and add 300 ml milk, 150 g brown sugar,
half teaspoon ground cinnamon, half teaspoon ground nutmeg, pinch ground
cloves, 3 tablespoons rum, 2 eggs and 60 g melted butter. Process to a
puree.

Either: line a 23 cm pie dish with short or biscuit pastry and pour in the
kumara puree, or pour the puree into individual souffle dishes (or one
large one) and stand them in a baking dish containing water to come halfway
up the sides of the dishes.

Bake in a 220 C oven for 10 minutes, then reduce the heat to 150 C and bake
until the puree is just firm, 40 to 60 minutes. Do not overcook.


Yields
6 Servings

RobinDee

Leave a Reply

Your email address will not be published. Required fields are marked *

Next Post

Peach Glace Pie

Mon Aug 16 , 2010
Ingrients & Directions 1 Baked pie shell–9-inch 5 c Sliced fresh peaches -(about 5 medium) 1 c Sugar 3 tb Cornstarch 1/2 c Water Few drops red food color, -If desired 1 pk (3 ounces) cream cheese, -Softened Fruit protector, to prevent -From discoloring–use as -directed On package. Prepare and […]