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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Thursday, March 12, 2015

Cassava Cake Pudding with sweet corn and olive oil


***

2kg Cassava
4 tablespoon Olive Oil or butter
3 Eggs
1-2 cans condensed milk
1 can sweet corn (Canned Cream Corn or boiled then grated)
sugar (add, if desired)

Peel the cassava, remove the hard root
and ground in a blender/grinding machine for a pudding finish. 
If grated, the consistency is different as it will appear like a fudge finish.
In a deep bowl, put the ground cassava and the ground sweet corn.
Make a well, place the lightly beaten eggs, milk, and additional sugar. 
Mix well together until smooth.
In a pan, put the mixture and bake for 40 to 45 minutes at about 200F.
Make 3 1-inch 9X12 pan of Cassava Cake Pudding.
Serve hot or chilled.