Barbadian Pudding and Souse

Ingredients

• For the pudding: For the pudding:
• 2 cups (400g) grated sweet potatoes 2 cups (400g) grated sweet potatoes
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60g) melted butter 1/4 cup (60g) melted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the souse: For the souse:
• 1 pound (450g) pickled pork 1 pound (450g) pickled pork
• 2 cups (480ml) water 2 cups (480ml) water
• 1 onion, sliced 1 onion, sliced
• 1 cucumber, sliced 1 cucumber, sliced
• Juice of 2 limes Juice of 2 limes
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 teaspoon hot pepper sauce (optional) 1 teaspoon hot pepper sauce (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 60g, 30g
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   In a large bowl, combine the grated sweet potatoes, flour, brown sugar, cinnamon, nutmeg, vanilla extract, milk, melted butter, and salt. Mix well until all the ingredients are fully incorporated.
3. 3.
   Grease a baking dish and pour the pudding mixture into it. Smooth the top with a spatula.
4. 4.
   Bake the pudding in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
5. 5.
   While the pudding is baking, prepare the souse. Rinse the pickled pork under cold water to remove excess salt. Cut the pork into small pieces.
6. 6.
   In a large pot, combine the pickled pork, water, sliced onion, sliced cucumber, lime juice, chopped parsley, hot pepper sauce (if using), salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 1-2 hours, or until the pork is tender.
7. 7.
   Once the pudding is baked, remove it from the oven and let it cool for a few minutes.
8. 8.
   Serve the Barbadian Pudding and Souse together, with a slice of pudding and a generous portion of souse on the side. Enjoy!

Treat your ingredients with care...

• Sweet potatoes — Make sure to grate the sweet potatoes using the fine side of a grater to achieve a smooth texture in the pudding.
• Pickled pork — Rinse the pickled pork thoroughly under cold water to remove excess salt before cooking.

Tips & Tricks

• For a spicier souse, add extra hot pepper sauce or sliced scotch bonnet peppers.
• Serve the pudding warm for a comforting treat.
• You can make the pudding ahead of time and reheat it in the oven before serving.
• Adjust the sweetness of the pudding by adding more or less sugar according to your preference.
• Serve the souse chilled for a refreshing contrast to the warm pudding.

Serving advice

Serve the Barbadian Pudding and Souse as a main course for lunch or dinner. Accompany it with a fresh green salad or steamed vegetables to balance the flavors.

Presentation advice

Present the pudding on a plate, sliced into squares or wedges, with the souse arranged neatly beside it. Garnish with a sprig of fresh parsley for a pop of color.