Kumara pie or pudding

1. Traditionally this recipe from the american deep south is used to fill a pie shell.
2. But if you prefer, it is just as delicious if you skip the pastry and bake the filling in individual souffle pots standing in a bain marie (or one large one).
3. The result has a rich complexity of flavour that belies how easy it is to make.
4. A dollop of king island cream or mascarpone on the side goes well.
5. steam 600 g kumara, peeled and cut into chunks.
6. Until tender.
7. Place the cooked kumara in a food processor and add 300 ml milk, 150 g brown sugar, half teaspoon ground cinnamon, half teaspoon ground nutmeg, pinch ground cloves, 3 tablespoons rum, 2 eggs and 60 g melted butter.
8. Process to a puree.
9. either: line a 23 cm pie dish with short or biscuit pastry and pour in the kumara puree, or pour the puree into individual souffle dishes (or one large one) and stand them in a baking dish containing water to come halfway up the sides of the dishes.
10. bake in a 220 c oven for 10 minutes, then reduce the heat to 150 c and bake until the puree is just firm, 40 to 60 minutes.
11. Do not overcook.