Steamed Cho-Cho (Christophene Pudding) (recipe/video)

Steamed Cho Cho (Christophene Pudding)

This recipe comes from the GraceFoods.com website and is my contribution this week to Weekend Herb Blogging (hosted this time around by What Did You Eat?)

Cho-cho is the Jamaican word for what we here in Trinidad call christophene. It is approximately 93% water and is neutral in taste. My research shows that it is also known as chayote in the United States.

Steamed Cho Cho (Christophene Pudding)

You can read a lot more about chayotes on GourmetSleuth.com

Excerpt:
.
Chayote – pronounced [chah-YOH-teh]
The chayote is another native Mexican plant and is a member of the squash family. It is also referred to as a “vegetable pear” or chocho. In France the chayote is called a christophene. The flesh is quite crisp something like a water chestnut.
.
Chayotes come in two common varieties, the smooth variety… and a prickly variety (covered in spines).

I’m not sure about how this turned out. It is steamed, as are traditional Jamaican Christmas puddings, so although it tastes very similar to Trinidad Black Cake (and the ingredients and methodology are very similar), the texture is very different, much more like a pone. The lightness in color and lack of rum-soaking disoriented me though. And it was hard to keep the pudding from drying out afterwards. Maybe it’s meant to be eaten all at once? My father loved it tho, and I liked it as well, it was just strange, how similar it could be and yet so different :)

Because this recipe calls for browning, and I have always been curious about bottled browning, I decided to buy my first bottle of the stuff instead of making it from scratch… the jury is still out…

Browning

The best part is that making this prompted me to begin the process of soaking my fruit (mom calls it ‘setting fruit) for this year’s round of Black Cakes :) I’ll take update photos as the jar continues to fill :)

Setting Fruit

Steamed Cho-cho (Christophene Pudding)
——————————————————————————–

Recipe By: GraceFoods.com
Serving Size: 8

Ingredients:

2 cups cho-choes (christophenes/chayotes), washed, peeled, cooked and mashed
2 cups mixed fruits (raisins and mixed peel)
2 cups red fruit wine
2 cups soft margarine
2 cups brown sugar
6 medium eggs
6 cups all purpose flour
1 teaspoon mixed spice
4 tsps. baking powder
2 tsps. nutmeg
2 tsps. almond flavouring
2 tsps. vanilla
6 tsps. browning

Steamed Cho Cho (Christophene Pudding)

Directions:

1. Preheat oven to 325?Ǭ?F/160?Ǭ?C. Grease and line cake tin.
2. Blend mixed fruits and wine.
3. Cream butter and sugar until light and fluffy.
4. Gradually beat in the eggs, beating well between each addition.

Steamed Cho Cho (Christophene Pudding)

5. To the flour add the mixed spice, baking powder, nutmeg and fold this into the creamed mixture.
6. Add cho-choes, blended fruits, wine, almond flavouring, vanilla and browning to the flour mixture. Note that the consistency is like that of a very thick milkshake. You should -not- be able to stand your spoon upright in the batter tho!!!

7. Pour into lined baking tin, cover and steam for 2 hours or until a metal skewer inserted comes out clean.

Notes:

The steaming method produces a moist texture, typical of a Christmas cake. Care should be taken to seal the cover to prevent seepage of water. If you can, use a steamed pudding mold (shown below)




Patisse Steam Pudding Mold, 2-Liter

Variations:
A variation to the Jamaican Christmas Pudding

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  • http://brunsli.blogspot.com Brunsli

    Cho-cho?!

    You made me nervous. I haven’t been to Trinidad since 1993, but in Jamaica more recently. I had this vegetable called cho-cho, which seemed very similar to my memory of christophene, but I couldn’t exactly remember. When I saw a post called “Cho-cho” on my bloglines by Trini gourmet, I really freaked out — do we have cho cho in Trinidad and I just don’t remember? Whew! they are one and the same.

    • http://www.TriniGourmet.com Sarina

      :lol: i’m glad i could clear up that moment of confusion :)

  • http://brunsli.blogspot.com Brunsli

    Cho-cho?!

    You made me nervous. I haven’t been to Trinidad since 1993, but in Jamaica more recently. I had this vegetable called cho-cho, which seemed very similar to my memory of christophene, but I couldn’t exactly remember. When I saw a post called “Cho-cho” on my bloglines by Trini gourmet, I really freaked out — do we have cho cho in Trinidad and I just don’t remember? Whew! they are one and the same.

  • http://brunsli.blogspot.com Brunsli

    Cho-cho?!

    You made me nervous. I haven’t been to Trinidad since 1993, but in Jamaica more recently. I had this vegetable called cho-cho, which seemed very similar to my memory of christophene, but I couldn’t exactly remember. When I saw a post called “Cho-cho” on my bloglines by Trini gourmet, I really freaked out — do we have cho cho in Trinidad and I just don’t remember? Whew! they are one and the same.

    • http://www.TriniGourmet.com Sarina

      :lol: i’m glad i could clear up that moment of confusion :)

  • http://www.meltingwok.com MeltingWok

    hey sarina, I’ve never seen this sorta chayote squash in the states b4, only the ones tt resembles guavas, what a lovely dish, will b on a look out for this, thanks :)

    • http://www.TriniGourmet.com Sarina

      no problems :) i’ve never seen the ones that look like guavas so we’re even :D

  • http://www.meltingwok.com MeltingWok

    hey sarina, I’ve never seen this sorta chayote squash in the states b4, only the ones tt resembles guavas, what a lovely dish, will b on a look out for this, thanks :)

    • http://www.TriniGourmet.com Sarina

      no problems :) i’ve never seen the ones that look like guavas so we’re even :D

  • http://chennette.wordpress.com Chennette

    So, how exactly does one do the steaming? I have never used this method so I can’t quite picture it?

    • http://www.TriniGourmet.com Sarina

      it was really weird. I covered the top with a round of greased parchment paper, then i wrapped it in several layers of foil. then put it in a bain marie…

    • http://www.TriniGourmet.com Sarina

      here is a steam pudding mold. I may get one if I find myself exploring this style of pudding more (still not sure yet, it puzzled me :P)

      Patisse Steam Pudding Mold, 2-Liter

      • http://chennette.wordpress.com Chennette

        interesting…
        are you seeing my icon yet?

        • http://www.TriniGourmet.com Sarina

          no :cry:

  • http://chennette.wordpress.com Chennette

    So, how exactly does one do the steaming? I have never used this method so I can’t quite picture it?

    • http://www.TriniGourmet.com Sarina

      it was really weird. I covered the top with a round of greased parchment paper, then i wrapped it in several layers of foil. then put it in a bain marie…

    • http://www.TriniGourmet.com Sarina

      here is a steam pudding mold. I may get one if I find myself exploring this style of pudding more (still not sure yet, it puzzled me :P)




      Patisse Steam Pudding Mold, 2-Liter

      • http://chennette.wordpress.com Chennette

        interesting…
        are you seeing my icon yet?

        • http://www.TriniGourmet.com Sarina

          no :cry:

  • http://www.whatdidyoueat.typepad.com sherry Cermak

    First, you are certainly beautiful! Chayote is usually in my grocery store’s produce section, so I must make this. It looks very good indeed! Thank you for taking part in WHB this week! :):)

    • http://www.TriniGourmet.com Sarina

      aww thanks sherry :)

  • http://www.whatdidyoueat.typepad.com sherry Cermak

    First, you are certainly beautiful! Chayote is usually in my grocery store’s produce section, so I must make this. It looks very good indeed! Thank you for taking part in WHB this week! :):)

    • http://www.TriniGourmet.com Sarina

      aww thanks sherry :)

  • http://www.rosas-yummy-yums.blogspot.com Rosa

    This recipe looks interesting! I like chayote, but never used it in the sweet way…

    • http://www.TriniGourmet.com Sarina

      give it a try :D

  • http://www.rosas-yummy-yums.blogspot.com Rosa

    This recipe looks interesting! I like chayote, but never used it in the sweet way…

    • http://www.TriniGourmet.com Sarina

      give it a try :D

  • http://kalynskitchen.blogspot.com Kalyn

    Very interesting recipe. I’ve seen this type of squash in the stores here but haven’t ever cooked with it. In the U.S., zucchini (courgettes) are often used in sweet cakes, so I guess it’s somewhat the same idea.

  • http://kalynskitchen.blogspot.com Kalyn

    Very interesting recipe. I’ve seen this type of squash in the stores here but haven’t ever cooked with it. In the U.S., zucchini (courgettes) are often used in sweet cakes, so I guess it’s somewhat the same idea.

  • http://www.fisslerfoodies.blogspot.com Charles

    In the U.S. this vegetable is also called Mirliton, especially in Louisiana where it is very popular.

  • http://www.fisslerfoodies.blogspot.com Charles

    In the U.S. this vegetable is also called Mirliton, especially in Louisiana where it is very popular.

  • JoJo

    I never heard of this pudding before and tried it Saturday nite. I loved it!!!!!!!!! didn’t have a pudding tin or foil; I covered the pan with plates and it worked!!!

    • http://www.TriniGourmet.com Sarina

      Dear Jojo, I’m so glad to hear you tried it and loved it! :) Really glad that the plates worked as well :D

  • JoJo

    I never heard of this pudding before and tried it Saturday nite. I loved it!!!!!!!!! didn’t have a pudding tin or foil; I covered the pan with plates and it worked!!!

    • http://www.TriniGourmet.com Sarina

      Dear Jojo, I’m so glad to hear you tried it and loved it! :) Really glad that the plates worked as well :D

  • Bonita

    Will someone please give the recipe to just steam this chocho. Do you just put in a pan with a little water and seasonings. Do you chop or slice. Give some great dishes to go with the dish

  • Bonita

    Will someone please give the recipe to just steam this chocho. Do you just put in a pan with a little water and seasonings. Do you chop or slice. Give some great dishes to go with the dish

  • http://www.tringourmet.com racquel

    I like this recipe so much and want to try it but dont have a steam pan can i use somthing else, can i bake it in the oven and at what temperature.

  • http://www.tringourmet.com racquel

    I like this recipe so much and want to try it but dont have a steam pan can i use somthing else, can i bake it in the oven and at what temperature.

  • http://www.TriniGourmet.com Sarina

    Bonita – I normally steam mine in a double boiler. Always chopped, and always skinned (the skin is inedible).

    Racquel – This recipe is baked in the oven… ;) If you don’t have a steam mold you can cover the pan with foil and seal tightly.Punch a few small holes and make sure the pan is large enough so that leakage is minimized (may want to place something on the underlying shelf to catch any drips)

  • http://www.TriniGourmet.com Sarina

    Bonita – I normally steam mine in a double boiler. Always chopped, and always skinned (the skin is inedible).

    Racquel – This recipe is baked in the oven… ;) If you don’t have a steam mold you can cover the pan with foil and seal tightly.Punch a few small holes and make sure the pan is large enough so that leakage is minimized (may want to place something on the underlying shelf to catch any drips)

  • http://www.tringourmet.com racquel

    Thank you i will tell you how it turn out i am goig to try it tomorrow

  • http://www.tringourmet.com racquel

    Thank you i will tell you how it turn out i am goig to try it tomorrow

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