Yellow Yam Pudding Ingredients 8 oz or 225 g yellow yam (grated raw) 6oz or 175 g brown sugar 2 tbsp burnt sugar or molasses 7 oz or 200 g fruits (soaked) 4oz or 110 g vegan butter or margarine ½ tsp vanilla extract (can also use vanilla essence) Preparation

• Beat grated yam with a fork until light.
  
• Combine all ingredients and mix briskly.
  
• Steam in a pudding steamer.
  

Sweet Potato Pie Ingredients 2 lbs or 900 g sweet potato 1½ tbsp vegan margarine 5 tbsp brown sugar 1 level tsp salt 1 tsp cinnamon 2 oz or 50 g applesauce Preparation

• Boil potatoes after peeling.
  While hot use the back of a wooden spoon to mash thoroughly.
  
• Beat applesauce and add to potatoes
• Stir well then add other ingredients, while stirring.
  
• Pour in a shallow well-greased baking tin and bake in a moderate oven (350oF, 180oC or gas mark 4) until brown.
  
• Cut in squares while still warm.
  

Plantain Pudding Ingredients 4 green plantains (cooked and grated) 4 tbsp flour 3 tbsp coconut (grated) 6 oz or 175 gapplesauce 8 oz or 225 gbrown sugar ¾ pint or 375 ml coconut milk 4 oz or 110 g margarine Nutmeg and vanilla 4 oz or 110 g raisins Preparation

• Add coconut milk to grated plantain and beat until fluffy and light.
  
• Add all other ingredients and beat again until fluffy and light.
  
• Pour into a greased baking tin.
  
• Bake in a moderate (350oF, 180oC or gas mark 4) oven for about 45 minutes.
  

Carrot Pudding Ingredients 1 lb or 450 g raisins 6oz or 175 g or applesauce ½ pint or 250 ml unsweetened soya milk 1 tsp baking powder ¼ tsp nutmeg (grated) 2 lbs or 900 g carrots (grated) 8oz or 225 g flour 2 tbspcornstarch or corn flour 8 oz or 225 g brown sugar 1 lb or 450 g currants 4 oz or 110 g vegan margarine ¼ tsp mixed spice Preparation

• Cream margarine and sugar.
  Add flavouring and spices.
  
• Beat cornstarch or corn flour with 6 tbsp water and add to margarine and sugar.
  
• Add grated carrots and mix thoroughly.
  
• In a separate bowl mix flour with soya milk then add to the mixture.
  
• Pour into a greased tin and bake in a moderate (350oF, 180oC or gas mark 4) oven for 30 minutes.
  
• Extinguish flame and allow pudding to cool in oven.
  

Dasheen Pudding Ingredients 1½ lbs or 700 g dasheen 1 lb or 450g coconut cream 4 oz or 110 g raisins 2 oz or 50 g vegan margarine ½ tsp nutmeg (grated) 8 oz or 225 g sugar 2 oz or 50 g applesauce ¼ tsp salt 4 oz or 110 g flour 2 tsp vanilla extract (can also use vanilla essence) Preparation

• Peel wash then grate dasheen.
  Beat thoroughly until light and fluffy.
  
• Add coconut cream and beat some more.
  
• Beat applesauce together with the rest of the ingredients.
  
• Pour in a lightly greased tin and bake in a moderate (350oF/180oC or gas mark 4) oven for 30 minutes.