In this recipe for cassava pudding we find a different and eatable way to use Bermuda cassava. The topping of Bermuda bay grape jelly makes this indeed a typical Bermudian dish. If you have no cassava, farina is an able substitute.
4 Ib. cassava
½ cup Bermuda honey
1 cup sugar
½ teaspoon nutmeg
½ 1b. soft butter
1 quart milk
6 eggs, well-beaten
½ teaspoon salt
Peel, scrape, wash and grate cassava. Squeeze or drip through a thin muslin. Mix in order given with a wooden spoon, adding the well-beaten eggs. Beat well.
Bake 2 hours in shallow pudding dish in a slow oven of 250 degrees. Serve warm with a spoonful of Bermuda bay grape jelly.
What’s Cooking in Bermuda by Betsy Ross. Published by Mrs Douglas Hunter and printed by The Island Press Ltd. in 1967
