Sunday, November 11, 2012

Puligi

Puligi

I found this recipe from http://www.samoa.as/recipe8.htm
the only thing I changed was the spices amounts, it's a great recipe!


Burnt Sugar mixture
2 cup sugar
2 cup water
2 teaspoon vanilla
In a saucepan over medium heat, measure 2 cups sugar 
stir until it dissolves into a brown syrup.
Turn heat down to simmer, then slowly add water and vanilla,
Briskly mixing until blended, set aside to slightly cool.

In a large bowl blend together,
7 cups flour                 
4 1/2 teaspoon Baking soda 
3 tablespoon Cinnamon                         
1 tablespoon Nutmeg                                      

                              
In a separate bowl cream together,                            
2 cups Sugar
1 cup butter (2 sticks of butter)
4 eggs 
2 x 12 oz. cans evaporated milk (3 cups)
1 cup water

Instructions:

 Mix flour, baking soda and cinnamon & nutmeg.
Cream butter and sugar then add milk, water and eggs.
 Add flour mixture to butter mixture. 
 Add burnt sugar mixture to the above. Mix well.

Pour batter into 2 round fluted pans, cover pans tightly with foil so steam doesn’t escape.
Bake at 350 degrees for 45 to 60 minutes or until toothpick comes out clean…Enjoy!!

Optional:
 add 1 cup of raisins (soaked in hot water for an hour until they're plumped up) into batter

Edmunds Custard sauce:
2 cups milk, 2 tablespoon Edmund custard, 2 tablespoon sugar

in a medium size pot add milk, custard powder & sugar. heat on a medium heat stirring constantly until custard starts to bubble. remove from heat, cover with plastic wrap until ready to use.

* if you can't find Edmund custard, you can use Jello heat & serve vanilla just add a 1/2 cup more milk & 1 teaspoon vanilla and follow directions on packet.







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