This was featured at last Sunday's Curry Festival in Savana-la-Mar, Westmoreland.

Preparation time: One hour

Serves 6-8 persons

Pudding

INGREDIENTS

2lb breadfruit

1lb sugar

21/2 litres milk

3tsp nutmeg

1oz vanilla

3tsp cinnamon

4oz raisins

11/2oz fresh ginger

8oz butter

4oz curry

METHOD

Mix all dry ingredients in a bowl, then add liquids.

Burn curry and add to the above mixture.

Stir until all excessive lumps have dissolved.

Pour mixture in Dutch pot. Put to bake on wood fire.

Cover with a piece of zinc and place lit coal on zinc.

Bake for 45 minutes

Sauce

INGREDIENTS

2 tins coconut milk

500g heavy cream

4oz curry

4oz coconut rum

2oz cornstarch

6 egg yolks

6oz sugar

METHOD

Boil the cream and milk with the sugar.

Add curry powder to the mixture and put on fire at medium heat.

Mix egg yolk and use a little coconut milk to dissolve cornstarch.

When mixture of cream, milk, sugar and curry powder is almost boiling, add corn starch and egg yolk mixture to thicken it.

Add coconut rum. Put to cool.