Neepy Sweeties
Ingredients
- 500g Grated Neep (Swede/Rutabaga)
- Half cup of Golden Caster Sugar
- 125ml Single Shetland Cream
- 1.5 tsp All Spice
- 3 tbsp Desiccated Coconut
- 1.5-2 tbsp Custard Powder
Method
- Cook grated neep with sugar and all spice for 20 to 40 minutes on a low heat with a lid - until super soft and easily mashed
- Add cream and coconut and simmer/reduce for 5 mins
- Add custard powder (through seive) and beat to avoid lumps
- Pour into a square tin and pat down
- Sprinkle with extra coconut
- Refridgerate for 2 hours
- Cut up into squares and enjoy
- Or freeze in squares and eat as a peerie frozen treat.