Colac's Sumptuous Rum Popo (Christmas Feature )

Rum Popo

If you ask any Belizean both young or old what make Christmas a Belizean Christmas, they'll more than likely tell you it's Black Fruit Cake and Rum Popo. In truth, this combination has over the years become two of the most important elements of the Belizean Holidays. Step into almost any household and you'll find mini workstations (typically run by the matriarch of the house), with eggs being beaten, batter being mixed, and milky mixtures being stirred by younger family members.

If you're lucky enough to be visiting Belize this Christmas, you should definitely try to get your hands on a slice of Belizean black fruit cake with a glass of rum popo. For those of you who can't make it, we've prepared the following cooking guide on how to prepare these tasty Christmas favorites. Do enjoy!


4 large tins evaporated milk
12 egg yolks
1 1/2 cups sugar
1 tbsp. vanilla
1 tbsp. rose water
tsp. nutmeg
1 pt. strong rum


Beat egg yolks with sugar in large bowl. Heat milk but do not boil. When sugar is dissolved, add half hot milk to egg yolk mixture and return to remainder of hot milk. Stir continuously over low flame for about ten minutes or until mixture slightly thickens (do not allow to boil). Remove from flame, cool slightly, then add rum, vanilla, rose water and nutmeg.