Instructions: Traditionally this recipe from the American Deep South is used to fill a pie shell. 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). The result has a rich complexity of flavour that belies how easy it is to make. A dollop of King Island cream or mascarpone on the side goes well.

Steam 600 g kumara, peeled and cut into chunks. until tender. 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. Process to a puree.

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.

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. Do not overcook.

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