Yield: 15 Portions
4 Oz Butter, melted
2 Cups Brown Sugar
1 Tsp Ginger, minced
1 Tsp Mixed Essence
1 Tsp Cinnamon Powder
¼ Tsp Grated Nutmeg
¼ Tsp Black Pepper
4 Cups Cassava/Yucca/Bammy, finely grated
1 Cups Dried Coconut (White Flesh), finely grated
1 Cups Pumpkin, finely grated
1 Tsp Baking Powder (Optional)
¼ Cup Currants
In a medium mixing bowl, add the melted butter followed by the sugar and whisk to incorporate. (About 5 Minutes)
Add the ginger, mixed essence, cinnamon powder, nutmeg and black pepper.
Whisk spices well into butter and sugar mixture.
Place in the grated cassava and mix, followed by the coconut and pumpkin.
Using a hand blender, pulse the mixture in intervals to break down the ingredients and slowly bind them together into a homogenous matter. (About 1 minute)
Switch over to a spatula; add the baking powder and currants. Mix to properly incorporate all ingredients.
Preheat oven to 350 degrees fahrenheit.
Place pone batter into a 9 x 13 inch baking tray and gently tap the tray against the counter to settle the batter evenly.
Bake pone for 50 minutes to an hour until lightly golden brown on the surface and texture is firm but springs back to the touch.
Let cool for 20 minutes before slicing.
Serve with a hot cup of tea for a snack or just on its own as a great sweet treat when you’re feeling peckish.