Ingredients

1 (15 ounce) can pumpkin puree
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Instructions

1.Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
2.Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

The White Lady Cocktail first came into existence in London in 1919 and went through several iterations; finally settling on the Savoy’s classic pour with Gin, orange liqueur, egg white and lemon juice. Barbados modified this classic drink to create a delicious spin on the White Lady called Coconut Lady.


The White Lady Cocktail first came into existence in London in 1919 and went through several iterations; finally settling on the Savoy’s classic pour with Gin, orange liqueur, egg white and lemon juice. Barbados modified this classic drink to create a delicious spin on the White Lady called Coconut Lady.  

In Barbados, at family gatherings, a Coconut Lady is made with equal parts golden rum and sweetened condensed milk in a blender with ice and topped with nutmeg – yummy and festive.  We have put a further twist on this drink after finding a Coconut Sweetened Condensed Milk available through the Gourmet Shop in Holetown. Now a Barbados White Lady is lactose free! So, give it a go!

In a large blender:

  1. One can of Sweetened Condensed Coconut Milk
  2. Fill the same can with dark/golden Barbados rum
  3. Fill with Ice and puree
  4. Pour into chilled glasses and top with freshly grated nutmeg.

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