April 29, 2012
Plantains are so widely available here in Central Florida, and I have really gotten accustomed to eating them a few times a week. They can be baked, fried, boiled, or steamed. I did a little research on them and Wiki says that plantains, like bananas, are believed to have originated in southeast Asia, having been cultivated in south India by 500 BC. From there, ancient trade routes distributed it to Africa through Madagascar. By 1000 AD, plantains had spread eastward to Japan and Samoa. They arrived in the Caribbean and Latin America by 1500 AD. Since then, they have spread widely throughout the tropics. Each country adds something unique in terms of spice and combination. Plantains contain beta carotene, vitamins C, B1, B3, B6, B12, K, and folate. Minerals include iron, magnesium, potassium, zinc, iodine, phosphorus, chloride and selenium.
I had three tremendous and terribly ripe plantains in the kitchen today, and I really wanted to do something different with them! I did a bit of research on the web and I decided on a sweet pudding. This recipe was inspired by one that on found online by Melissa’s World Variety Produce.
Creamy Plantain Pudding
Recipe from Sunchowders Emporia Kitchen
2 lbs (after peeling) ripe plaintains, mashed
1 1/2 Tbsp Butter
1 Tbsp Sour Cream
3/4 cup Brown Sugar
3 eggs, beaten
1 12 oz can evaporated milk
1/4 cup whole wheat flour
1/2 cup seedless raisins
1/4 tsp fresh grated nutmeg
1 tsp vanilla extract
1 tsp instant expresso powder
Cinnamon for sprinkling (optional)
Using your kitchenaid or stand mixer:
1. Cream the plaintains, butter, sour cream and sugar.
2. Add three beaten eggs and one can of evaporated milk.
3. Add 1/4 cup whole wheat flour, raisins, nutmeg, and instant coffee to the mixture, do not overmix.
4. Pour this mixture into a greased 2 quart deep casserole dish. Sprinkle cinnamon on top if desired.
5. Bake at 370 degrees for 55 to 60 minutes until top is golden brown. When you shake it, the center should still have a bit of a jiggle, but certainly needs to look “set” or your pudding with be rawish and liquidy in the center.