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Sea of Thieves The Cookbook

I really hope all aspiring pirate chefs enjoy this book.  I hope the love and care I took writing and photographing it comes through. I love this amazing little pirate game. The recipes have all the flavors of the Caribbean and the foods available in game.

Yes, there are eggs in several dishes...are there eggs in the game? No. Are there chickens? Yes. So...yeah...there are eggs. LOL.

Arrrrrr - we have ourselves a pirating crew that
enjoys plundering the seas is true.

On Mondays we sail with viewers like you
and on Tuesdays we try our hand at all
that is new (well to us at least)

Grab yer tankard and fill it with grog...we hope
to entertain yer tired soul!

 - Join in the fun - join the Discord Channel for audio and
then sail with us on Mondays or watch the chaos unfold on Tuesdays.

El Gato Pub streams regularly Tuesdays, Fridays and Saturdays between 8PM and Midnight Eastern Time - with some special Coffee with Shredz Saturday and Sunday mornings.

Only on :

Sea of Thieves Pirating



Serving up grog in the evenings and slooping during the day.

Join me if you can as I learn my way around pirating...although as a Pirate Legend I have much share I have just as much to learn on these unforgiving seas.


Grogmas Pudding


  • 1 cup sugar                     

  • 1 cup flour             

  • 2 tsp baking soda                     

  • 1 tsp cinnamon             

  • 1/2 tsp sea salt                   

  • 1/3 cup melted butter

  • 1 egg

  • 1 cup ripe Mango

  • 1 cup chopped candied pineapple, candied lemon peel and unsalted Macadamia nuts

  • 1/2 tsp. vanilla

  • 1/2 cup coconut milk


How to:

  • In large bowl sift together the dry ingredients.  In a separate bowl, using an electric hand mixer, combine butter, egg, milk, vanilla and mango until well blended.  Fold in the cup of chopped fruit and nuts. Add the wet ingredients to the dry and mix well with the electric mixer. Generously butter a pudding basin (Mason Cash S30), then add a circle of parchment paper at the bottom of the bowl.  Pour the batter.  Cover the bowl with a piece of parchment paper and then a piece of aluminum foil.  Tie paper and foil tightly around the lip of the pudding basin.  Make sure to leave just enough give on the top of the paper and foil in case the pudding expands.  Add a handle by taking string and looping in on both sides of the basin, grasping the twine on the bowl, making a large loop for a handle to remove pudding from steamer. Add water to a steamer with a top. Place basin in the steamer, making sure it’s not touching the water. Steam for 1 ½ - 2 hours, checking every 5-15 minutes to add water.

  • In the meantime, combine the rum sauce ingredients in a medium bowl and refrigerate.  For a non-alcoholic version, use this instead:  1 tbsp sherry vinegar, 1 tbsp coconut balsamic vinegar, 2 tsp coconut palm sugar, 1 tsp vanilla and coconut extract.

  • Remove pudding and serve with rum sauce and toasted coconut.

Rum Sauce:

  • 1 egg beaten             

  • 2 tbsp melted butter     

  • 1/8 tsp sea salt 

  • ½ cup heavy cream, ½ cup coconut cream

  • 2 cups powdered sugar

  • 1 – 2 tbsp good rum

Happy Grogmas


composed and sung by Fenwa Teryen

Gatos at Sea Shanty



Happily sailing and creating content wherever we
go.  We are always looking to find ways to
share our pirating experiences with  all
seafarers and landlubbers alike. 

We start from the beginning and drive through
progression...if you ever wanted to know
what SOT is like from
the start...we got ya grog!

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