Recipe: Seychellois Bread Fruit Dessert

Will you enjoy our Seychellois Bread Fruit Dessert?

Will you enjoy our Seychellois Bread Fruit Dessert?

Experience the delicious taste of tropical bread fruit with this sumptuous pudding.

Ingredients (serves 10)

  • 1 litre fresh coconut milk
  • 1kg bread fruit cubes
  • 1 vanilla pod
  • 200g caster sugar
  • 200ml water or milk
  • pinch of salt
  • pinch of freshly grated nutmeg

The Method

1. Peel the bread fruit then cut into even sized cubes.

2. Combine the bread fruit in a large pan with the coconut milk (the coconut milk must cover the bread fruit, if it does not add a little water or milk).

3. Slit the vanilla pod in half lengthways and add to the pan along with the salt and nutmeg. Sweeten to taste with the caster sugar then bring the mixture to the boil.

4. Reduce to a simmer, cover and cook gently for about 20 minutes, or until the sweet bread fruit is tender enough that it can easily be pierced by the point of a knife.

5. This dish can be served warm or cold. If you like a more porridge-like consistency, simmer for about 5 minutes more and then mash the breadfruit gently with a fork.

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Recipe: Fougasse bread with smoked pork belly

Indigo Restaurant at Constance Belle Mare Plage

Indigo at Constance Belle Mare Plage

This wonderful bread served with smoked pork belly is perfect for snacking on at the start of a relaxed weekend lunch.

Serves 4
Preparation time:
30  minutes
Cooking time:
40 minutes
Raising time:
2 hours

Ingredients:

  • 75g boucane (smoked pork belly)
  • 125g flour
  • 1/2 tsp turmeric
  • 125g fine semolina
  • 10g fresh baker’s yeast
  • olive oil for brushing
  • 5g salt

1. Preheat oven to 200ºC.
2. Cut off the rind from the boucane, then finely dice the meat. Cook it in boiling water for 20 minutes, then drain.
3. In a salad bowl, gather all the ingredients except the salt and boucane. Knead by hand for 8 minutes. Add the salt and boucane, knead for 2 more minutes.
4. Divide this dough into 2 equal-sized balls. Roll out each one separately in an oval shape, about 15cm long and 5cm wide. Lay each fougasse on a biscuit sheet, cut 3 diagonal slits into each one with a sharp knife, and let them rest for 2 hours at room temperature. They should double in size.
5. Bake the fougasses for about 20 minutes in the oven. Take them out of the oven and brush them with olive oil.