Jam Down Foodie

Wash and peel potatoes removing just a thin layer of skin with a sharp knife. Cut each potato in half to make it more manageable when grating.
In a large bowl, grate each potato. Once all the potatoes are finished, set aside. The potatoes will change color and turn brown. This is okay. It will not affect the taste of the pudding. Discard what is left of the potato when you cannot grate it any further. Do not allow those ends to fall into the already grated potatoes. 
Preheat the oven to 350 degrees Fahrenheit.
In a large pitcher or bowl, add 6 cups of coconut milk. To the milk, add the brown sugar, salt, almond essence, cinnamon, nutmeg, vanilla and rum. Stir well to combine. Reserve 1 cup of the sweetened milk mixture and set aside. The reserved milk will be used on the tops of the puddings once it has firmed up in the oven. 
Start by adding the milk mixture to the grated potatoes. Alternate the flour and milk mixture until all of the flour and milk is incorporated in the potatoes. (see video)
Add butter in small dollops into the mixture. Mix in the butter well.
Once all of the milk, flour and butter is incorporated into the potatoes, grease ramekins or baking pans liberally with more butter. Do not flour pans. 
Pour mixture into the greased baking tin leaving about 1 inch of space at the top.
Top the filled tins with raisins if using. Lightly flour the raisins before adding to the pudding to prevent them from sinking to the bottom of the pan.
Place the tin in the oven and bake for 50 mins. Add the reserved liquid for the soft top and bake an additional 15-20 minutes. You may use a toothpick to test the center. If it comes out clean, the pudding is cooked.
Remove from the oven and allow pudding to slightly cool before attempting to remove them from the tin.
You may enjoy the puddings warm or cold with whipped cream, ice cream or just alone. Enjoy!