Malanga Raisin Pudding
1 12-ounce piece Frieda’s Malanga, peeled and cut into 1/2-inch cubes
1 1/4 cups packed brown sugar
1 1/2 cups milk
1 teaspoon vanilla
1/2 cup raisins
Whipped cream or vanilla yogurt
Combine the malanga chunks and water to cover in a medium saucepan. Bring to a boil. Reduce the heat to low. Simmer, covered, for 20 minutes, or until very tender. Drain and mash. Process the eggs with the brown sugar, milk and vanilla in a blender or food processor until well blended. Add the malanga and process until mixed. Stir in the raisins. Spoon the mixture into an ungreased 7×11-inch baking dish. Bake at 350 degrees for 25 to 30 minutes or until golden. Serve warm or chilled, topped with whipped cream or yogurt.