Side Pannel
Kumara Pie or Pudding
Ingredients List
- 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
Directions
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.
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.
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