Cassava Pudding (Pone)

Posted by On June 20, 2016 0 Comment
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Cassava Pone Cassava Pudding Recipe

Cassava Pudding (Pone)

You might have to visit an ethnic or online store to grab the cassava or tapioca flour needed for this recipe but it’s well worth it. There are versions of this recipe throughout the Caribbean but this chewy, spiced, rich Cassava Pudding recipe is a version from the Barbados. Try it with a little butter rum sauce for even more gooey goodness.

INGREDIENTS

  • 1 lb grated coconut
  • 3 1/2 lbs cassava (tapioca) flour
  • 1/4 lb plain flour
  • 1 3/4 lbs brown sugar
  • 1/2 lb margarine
  • 1/4 lb shortening
  • 1/4 lb cherries
  • 1/4 lb raisins (seedless)
  • 12 tsps baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice or cinnamon
  • 1 tsp mixed essence (or vanilla essence if you can’t find a Caribbean store)
  • 1/2 cup milk

INSTRUCTIONS

  1. Preheat oven to 300°F.
  2. Chop cherries into small pieces and combine with all ingredients except the milk, margarine and shortening in a large bowl.
  3. Over low heat, melt the margarine and shortening together. Add melted mixture and milk to the bowl and mix.
  4. Slowly add small quantities of water, while mixing, until mixture is moist enough for the spoon to work freely through it.
  5. Spoon the mixture into baking pans and smooth with the back of a moist spoon.
  6. Bake for one hour or until a toothpick inserted comes out clean.
  7. Serve warm with ice cream or whipped cream.

NOTES

  • “Mixed essence” is an ingredient found in the Caribbean and select ethnic stores. It includes: Distilled water, vanilla, almond, banana, pear and lemon extract, caramel, alcohol
Adapted from Barbados Pocket Guide

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