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The breadfruit pudding is a popular desert among the Jamaican household. It is just right to fill those empty spaces after a meal.
1 teaspoon salt
2 cups wine
2 teaspoons vanilla
1 teaspoon cinnamon powder
1 teaspoon nutmeg
1 teaspoon mace
2 cups Coconut Milk
2 cups brown sugar
2 tablespoons white rum
1 tablespoon lime juice or ginger
1 cup dark sugar
3 cups water
1 cup ripe guava, diced
3 whole cherries
1/2 cup raisins, soaked
1 cup all-purpose flour
6 cups breadfruit, cooked and crushed or breadfruit flour
1/2 cup Margarine, melted
1 large egg
Mix together the sugar, coconut milk, spices, salt, wine, egg and the melted margarine; whisk to dissolve sugar granules.
Combine the crushed boiled breadfruit, flour and the raisins.
Add the liquid mixture to the breadfruit mixture and mix well.
Scrape the mixture into a greased 10 inch baking tin and bake in a preheated oven 180°C (350°F) for 1 hour and 15 minutes.
Cool and serve decorated with cherries and Guava Sauce.
Put guava and water to boil for about twenty minutes.
Strain and rub the pulp through a sieve.
Combine the pulp and juice and return to a boil.
Add sugar and lime juice or ginger and simmer until the mixture becomes syrupy.
Allow to cool and mix in the white rum.
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