Breadfruit Pudding


Breadfruit Pudding
Preparation time
Cooking time


For 10 Person(s)


  • 2 cup(s) brown sugar
  • 2 cup(s) Grace Coconut Milk
  • 1 teaspoon(s) mace
  • 1 teaspoon(s) nutmeg
  • 1 teaspoon(s) cinnamon powder
  • 2 teaspoon(s) vanilla
  • 1 teaspoon(s) salt
  • 2 cup(s) wine
  • 1 large egg
  • 1/2 cup(s) Grace Prima Margarine, melted
  • 6 cup(s) breadfruit, cooked and crushed or breadfruit flour
  • 1 cup(s) all-purpose flour
  • 1/2 cup(s) raisins, soaked
  • 3 whole cherries
  • 1 cup(s) ripe guava, diced
  • 3 cup(s) water
  • 1 cup(s) dark sugar
  • 1 tablespoon(s) lime juice or ginger
  • 2 tablespoon(s) white rum

Breadfruit Pudding Directions

  1. Mix together the sugar, coconut milk, spices, salt, wine, egg and the melted margarine; whisk to dissolve sugar granules.
  2. Combine the crushed boiled breadfruit, flour and the raisins.
  3. 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.

    Guava Sauce
  4. 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.
  5. Add sugar and lime juice or ginger and simmer until the mixture becomes syrupy.  Allow to cool and mix in the white rum.

    To Serve:  Serve with Breadfruit Pudding.

    Recipe prepared and presented by Shameeka Whitfield, Yallahs High School, St. Thomas 

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