Are you looking for another Jamaican dessert recipe? I’ve got the right thing for you….. seet (see) ya (ya means here) (here it is) Pumpkin toto. Pumpkin toto is a knock-off of coconut toto. Adding the pumpkin to the toto is my own idea. I used coconut frosting to decorate the top. Toto is not a cake nor a pudding; it is in between.
Pumpkin toto before the frosted
3 cups all-purpose flour, sifted twice. (If you have unbleached flour, use it instead.)
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon powder
1/2 cup margarine
3/4 cup brown sugar
2 eggs, beaten
2 cups cooked pumpkin/mashed
1/2 tsp. grated nutmeg
1/4 tsp. vanilla
1/4 cup brown sugar
5 tbsp. all-purpose flour
1/4 tsp. salt
3 egg yolks, beaten
2 cups milk
1 cup grated coconut
1/2 tsp. vanilla extract
I used fresh grated coconut.
Boil a small piece of pumpkin that will equal to 2 cups, after cooked and mashed. Boil the pumpkin into 2 cups of salted water until cooked. Use the back of a spoon to mash the pumpkin.
- Butter and flour a 9x5-inch cake tin (or use what you have). Preheat oven to 325F or 160C.
- In a bowl, sift dry ingredients; flour, baking soda and powder, 1/4 tsp. salt,
cinnamon, and nutmeg. Set aside.
In a second bowl, whip margarine and 3/4 cup brown sugar creamy smooth (I used a hand mixer). Fold in the 2 beaten eggs. Add the clove. Whip in dry ingredients, alternating with mashed pumpkin. Pour into greased and floured cake pan. Bake for 1 hour. Unmould onto a wire rack.
To make the coconut frosting
- In a saucepan, mix 1/4 cup brown sugar, flour and salt. Fold in egg yolks. Gradually blend in milk. While stirring bring to a boil
- Turn off heat, add the grated coconut and vanilla. Let the frosting cool, stir occasionally to prevent a skin forming. Spread over toto.
You may also like my creamy low calorie pumpkin soup with coconut milk. How about Jamaican pumpkin beef soup? Pumpkin rice is a must try. Pumpkin is a good source of potassium and fibre, learn how to cook pumpkin
Active germs may be lurking in bakery goods, especially those with custard fillings such as éclairs. Buy only fresh-baked goods from a clean, reliable bakery. Keep all baked good refrigerated.