Save for later

Sweet potato pudding cake

Thumbnail
Thumbnail
Thumbnail
Thumbnail
This is a delicious recipe that's great served as a dessert, maybe with a little yogurt or custard.
Serves
8
Prep
25 minutes
Cook
2 hours 15 minutes
Each 176g serving contains (excludes serving suggestion)
KCal
260
Carbs
44.00g
Fibre
3.80g
Protein
5.00g
Fat
5.80g
Saturates
1.50g
Sugars
25.00g
Salt
0.60g
Portion Fruit & Veg
0
Ingredients
Ingredients
900g sweet potatoes, peeled and chopped
25g butter
100g soft dark-brown sugar
3 tbsp dark rum
grated zest and juice 1 lime
4 eggs
4 tbsp skimmed milk
half tsp ground cinnamon
half tsp ground nutmeg
2 tsp baking powder
75g raisins
Method
  1. Preheat the oven to 180ºC/gas 4. Place the sweet potatoes in a large pan, cover with water and cook for 20–25 minutes, until tender. Drain and mash well, cool a little then stir through the butter, sugar, rum (or lemon juice), and lime zest and juice.
  2. In a separate dish, beat together the remaining ingredients, and stir into the sweet potato mixture.
  3. Grease and line a 900g (18cm x 8cm deep) loaf tin. Turn mixture into the tin and bake for approx 1½–1¾ hours until firm.
  4. Check the firmness by inserting a skewer – it should come out clean when the dish is cooked.
Chefs tips
  • You could also put the mixture into individual ramekins/dishes and bake for around 45 mins.
  • Keeps in the fridge for up to 5 days. Warm up a slice and serve with reduced-fat crème fraiche or yogurt.
  • If you don't want to use rum, use 3 tbsp lemon juice instead.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk