Steamed Cho-Cho (Christophene Pudding) (recipe/video)
Filed Under pareve, desserts, vegetarian, multimedia | Posted on April 19, 2007
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.
You can read a lot more about chayotes on GourmetSleuth.com
Excerpt:
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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.
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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…
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
Steamed Cho-cho (Christophene Pudding)
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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
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.
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)
Variations:
A variation to the Jamaican Christmas Pudding
Related Posts:
14 Responses to “Steamed Cho-Cho (Christophene Pudding) (recipe/video)”
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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.
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
no problems
i’ve never seen the ones that look like guavas so we’re even 
So, how exactly does one do the steaming? I have never used this method so I can’t quite picture it?
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…
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
interesting…
are you seeing my icon yet?
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! :):)
no
aww thanks sherry
This recipe looks interesting! I like chayote, but never used it in the sweet way…
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.
give it a try