Kumara pie or pudding

Yield: 6 Servings S

Ingredients:

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

Instructions:

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.