Kumara pie or pudding
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Kumara pie or pudding
  Pie    Pudding    Vegetables  
Last updated 6/12/2012 12:46:30 AM. Recipe ID 6795. Report a problem with this recipe.
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      Title: Kumara pie or pudding
 Categories: Vegetables
      Yield: 6 Servings
 
           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.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  4/27/93. Courtesy Mark Herron.
 




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Recipe ID 6795 (Apr 03, 2005)

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