Barbadian Conkies Recipe

350 g/12 oz pumpkin, grated
225 g/8 oz sweet potato, grated
1 large coconut, grated, or 225g/8 oz desiccated (shredded) coconut
350 g/12 oz soft brown sugar

5 ml/1 tsp ground mixed (apple-pie) spice
5 ml/1 tsp grated nutmeg
5 ml/1 tsp salt
5 ml/1 tsp almond essence (extract)

100 g/4 oz raisins
350g/12 oz cornmeal
100g/4 oz/1 cup self-raising (self-rising) flour
175 g/6 oz butter or margarine, melted
300 ml milk

Method:

Mix together the pumpkin, sweet potato and coconut. Stir in the sugar, spices, salt and almond essence. Add the raisins, cornmeal and flour and mix well. Mix the melted butter or margarine with the milk and fold into the dry ingredients until well blended. Place about 60 ml/4 tbsp of the mixture into a square of foil, taking care not to overfill. Fold the foil into a parcel so that it is neatly wrapped and no mixture is left exposed. Repeat with the remaining mixture. Steam the conkies on a rack over a pan of boiling water for about 1 hour until firm and cooked. Serve hot or cold.