Sticky Kūmara Pudding

Our Tūpuna (ancestors) would look to Matariki for help with their harvesting. When Matariki disappeared in April/May, it was time to preserve crops for the winter season.

When it re-appeared in June/July, Tüpuna would read the stars to predict the upcoming season - clear and bright stars promised a warm and abundant winter, while hazy stars warned of a bleak winter.

The rising of Matariki and the beginning of winter was a time when Maori had finished harvesting their crops and were filling their pataka kai (storage houses). With kai plentiful, Matariki was a time to come together and share this kai with one another.

We've included our favourite recipes to enjoy with friends & whânau on our Simple. subscription this week. Hāngi Kono (oven hāngi baskets) and Sticky Kūmara Pudding. Here we share the recipe for our famous Sticky kūmara Pudding, enjoy!

Sticky kūmara Pudding

Ingredients

2 Kūmara (medium)

2 tbsps Canned Coconut Milk

30 grams Butter

2/3 cup Pitted Dates (roughly chopped)

3/4 cup Water (boiling)

1/2 tsp Baking Soda

2 Egg

1 tsp Baking Powder

1 cup Spelt Flour (or regular flour)

Caramel Sauce

1 cup Canned Coconut Milk (minus 2 tablespoons)

1/4 cup Maple Syrup

Directions

Pre-heat the oven to 190C. 1 Preheat oven to 180 degrees C. Grease an 18cm square cake tin or baking dish with butter.

Cut the kūmara into even pieces, put in a saucepan with water and bring to the boil. Simmer for about 15-20 minutes until cooked through. Drain and put into a mixing bowl.

Place the 2 tbsp coconut milk and butter in a saucepan and heat until the butter is melted, then add to the kūmara and mash well. Set aside to cool.

Put the dates into a bowl with the baking soda, pour over the boiling water then set aside to cool for about 20 minutes.

Add the dates with any liquid to the kūmara along with the eggs, and mix well. Add the flour and baking powder and fold together.

Spoon the kūmara mix into your prepared dish and bake for 40 minutes or until a skewer comes out clean.

While it bakes, combine the remaining coconut milk and maple syrup in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes or until thickened.

Let sit for 10 minutes then cut into 8 pieces. Serve with the sauce and some good-quality ice cream or yoghurt.

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