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Caribbean Dessert Recipes

Easy Dessert Recipes From The Caribbean Featuring The Tangy Taste Of Ginger

You will love trying these Caribbean dessert recipes that feature the tangy taste of preserved ginger spice. Ginger comes from the knotty underground stem (rhizome) of the ginger plant which grows throughout most of the West Indies. Some of the world's best ginger comes from the island of Jamaica.

Not only are these classic Caribbean pudding recipes easy to make, but the puddings are truly delicious. Eating them is the next best thing to a Caribbean holiday.

Cuban Pudding Recipe

This delicious Cuban dessert recipe is taken from one of Mom's old recipe scrapbooks, circa 1929.

This Cuban dessert recipe takes a while to prepare yet it is not difficult to make; it makes a delicious pudding dessert.

Crumble a pound of sponge cakes and an equal quantity, or less if preferred, of coconut, grated, in a basin. Pour over two pints of rich cream previously sweetened with a quarter of a pound of loaf sugar and brought to the boiling point. Cover the basin and when the cream is soaked up stir in it eight well-beaten eggs.

Butter a mold, arrange four or five ounces of preserved ginger around it, pour in the pudding carefully and tie it down with a cloth. Steam or boil slowly for an hour and a half; serve with the syrup from the ginger, which should be warmed and poured over the pudding.

West Indian Pudding Recipe

This classic Caribbean dessert recipe is taken from "The Book Of Household Management" by Mrs. Isabella Beeton, published by the author in 1861.

Ingredients: 1 pint of cream, 1/2 lb of loaf sugar, 1/2 lb of Savoy or sponge cakes, 8 eggs, 3 oz of preserved green ginger.

Method: Crumble down the cakes, put them into a basin, and pour over them the cream, which should be previously sweetened and brought to the boiling-point; cover the basin, well beat the eggs, and when the cream is soaked up, stir them in.

Butter a mold, arrange the ginger round it, pour in the pudding carefully, and tie it down with a cloth; steam or boil it slowly for 1-1/2 hours, and serve with the syrup from the ginger, which should be warmed and poured over the pudding. Sufficient for 5 or 6 persons. Seasonable at any time.

Try one of these old-fashioned Caribbean dessert recipes today. Pretend you are on an Island vacation.

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