TRINIDAD’S PONCHE-DE-CREME
(PUNCH WITH CREAM)
Ingredients
6 eggs, beaten
2 teaspoons grated lime zest
3 (14 ounce) cans sweetened condensed milk
3/4 cup canned evaporated milk
1 1/2 cups rum
1 tablespoon aromatic bitters
1 pinch freshly grated nutmeg
Directions
1. In a large bowl, beat eggs
and lime zest using an electric
mixer until light and fluffy.
Gradually pour in the
condensed milk while continuing to
mix, and then pour in the evaporated milk.
Stir in the rum and
bitters, and sprinkle with nutmeg.
Transfer to a bottle and chill
for at least 1 hour before serving.
Serve over crushed ice.
TRADITIONAL JAM
AICAN
CHRISTMAS CAKE
Ingredients
2 lbs. raisins
1/2 lb. currants
1 lb. prunes
1/2 lb. cherries
1/4 lb. dates
1/4 lb. mixed peel
Grated rind of 1 green lime
Burnt sugar for coloring
2 tsp. vanilla
1 pt. rum
1 pt. port wine
12 eggs
1 lb. butter
3/4 lb. dark sugar
1/2 lb. flour
1/2 lb. bread crumbs
1/4 tsp. grated nutmeg
2 tsp. ground cinnamon
Pinch of cloves
1 pt. sherry
Directions
Store and stew prunes with
sugar to taste, then chop fine.
Stone dates and chop fine. Cut
all fruit very fine,except
currants.
Place all fruit in a large
jar, omitting nuts. Pour liquor
on fruit and steep for at least 1
month.
Cream butter and sugar.
Add beaten eggs. Sieve together flour, bread crumbs,
baking powder and salt and add. Add burnt sugar for color,
say a tablespoon. Add chopped nuts. Taste, and if a sharper taste of liquor is
required, add some brandy, wine, liqueur or rum to taste.
Pour batter into a well greased and heavily lined baking tin or cake basin.
Cover tightly and steam forat least 4 hours. The cake may
also be best, covered, in a 250degree oven and baked for at
least 4 hours. Serve with brandy sauce.
SOUTHERN SWEET POTATO PIE
Ingredients
3 tablespoons all-purposeflour
1 2/3 cups sugar
1 cup mashed sweet
potatoes
2 eggs
1/4 cup light corn syrup
1/4 teaspoon ground nutmeg
Pinch salt
1/2 cup butter or margarine
3/4 cup evaporated milk
1 (9 inch) unbaked
pastry shell
Directions
In a large mixing bowl, combine the flour and sugar.
Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk;beat well.
Pour into pastry shell. Bake
at 350 degrees F for 55-60 minutes.
