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

1. 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
2. Add cream and coconut and simmer/reduce for 5 mins
3. Add custard powder (through seive) and beat to avoid lumps
4. Pour into a square tin and pat down
5. Sprinkle with extra coconut
6. Refridgerate for 2 hours
7. Cut up into squares and enjoy
8. Or freeze in squares and eat as a peerie frozen treat.