📝 About This Recipe
This legendary Caribbean dessert, often called 'Hell a Top, Hell a Bottom,' is a decadent, spiced masterpiece with a signature custard-like 'soft top.' Rooted in Jamaican tradition, it combines grated white-fleshed sweet potatoes with creamy coconut milk, warm spices, and a hint of white rum. The result is a dense, fudge-like cake that captures the soul of island soul food and is traditionally baked over coal fires.
🥗 Ingredients
The Pudding Base
- 2 pounds White-fleshed Sweet Potato (Boniato) (peeled and finely grated)
- 1/2 pound Yellow Yam (peeled and finely grated for authentic texture)
- 1 cup All-Purpose Flour (sifted)
- 1 1/2 cups Dark Brown Sugar (packed)
- 3 cups Full-fat Coconut Milk (freshly squeezed or high-quality canned)
- 1/2 cup Raisins (soaked in rum for 10 minutes)
The Spice & Flavor Profile
- 4 tablespoons Unsalted Butter (melted)
- 2 teaspoons Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Salt
- 2 tablespoons White Rum (optional but highly recommended)
The Custard Topping (Soft Top)
- 1/2 cup Coconut Milk
- 2 tablespoons Brown Sugar
- 1/4 teaspoon Ground Cinnamon
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9-inch or 10-inch round deep-dish baking pan with butter.
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2
Peel the sweet potatoes and yellow yam, then grate them using the finest side of a box grater. This is labor-intensive but essential for the traditional texture; avoid food processors if possible.
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3
In a large mixing bowl, combine the grated sweet potato and yam. Stir in the sifted flour and salt until well mixed.
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4
In a separate container, whisk together the 3 cups of coconut milk, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and white rum until the sugar is dissolved.
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5
Gradually pour the wet mixture into the grated potato mixture. Stir vigorously with a wooden spoon until the batter is smooth and well combined.
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6
Fold in the soaked raisins. The batter should be thick but pourable, similar to a heavy porridge.
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7
Pour the batter into the prepared baking pan. Smooth the top with a spatula.
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8
Place the pan in the center of the oven and bake for 60 minutes.
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9
While the pudding bakes, prepare the 'soft top' by whisking together the remaining 1/2 cup coconut milk, 2 tablespoons brown sugar, and a pinch of cinnamon.
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10
After 60 minutes, remove the pudding from the oven. Carefully pour the coconut milk mixture over the top of the partially baked pudding.
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11
Return the pudding to the oven and bake for another 30-40 minutes. The pudding is done when the edges are firm and the center has a slight, custard-like wobble.
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12
Remove from the oven and place on a wire rack. Crucially, allow the pudding to cool completely in the pan for at least 4-6 hours (or overnight) to set perfectly before slicing.
💡 Chef's Tips
Use the red-skinned, white-fleshed Caribbean sweet potato (Boniato) rather than orange yams for the correct starch content and flavor. Grating by hand is the 'secret' to the perfect texture; a food processor can make the pudding too watery or aerated. If the top isn't browning enough, turn on the broiler for the last 2-3 minutes, but watch it like a hawk to prevent burning. Don't skip the rest time! If you cut it while hot, it will be mushy rather than firm and fudge-like. For an extra rich flavor, use freshly squeezed coconut milk made from mature brown coconuts.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled for the best texture. Pair with a glass of Jamaican Sorrel drink or a hot cup of Blue Mountain coffee. A dollop of lightly sweetened whipped cream can balance the dense richness. Serve as a Sunday afternoon treat or as the centerpiece dessert for a Caribbean-themed dinner party. Enjoy a slice with a small glass of aged Caribbean rum.