Not only are these traditional Caribbean dessert recipes easy to make, but the sweet, savory desserts are truly delicious. Eating them is the next best thing to a Caribbean holiday.
Just imagine yourself seated at a sunny table on the beach getting ready to enjoy a tropical treat. Oh, my! It's the next best thing to an Island vacation in the sun.
Mom's Recipe Scrapbooks (c. 1920s)
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.
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.
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 pudding 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. —The Book of Household Management (1861)