Sweet potato pudding

0

Ingredients

  • For the sweet potato pudding:

  • 560g baked sweet potatoes pulp, scooped from the skin
  • 110g soft light or dark brown sugar
  • 4 large eggs
  • 80ml milk
  • 30g unsalted butter, melted
  • 2 tbsps pure vanilla essence
  • 1 tbsp golden syrup
  • 1 tbsp light or dark rum
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • Praline topping, recipe follows

  • For the praline topping:

  • 100g chopped pecans
  • 40g chopped crystallized ginger
  • 55g packed light or dark brown sugar
  • 30g unsalted butter, softened

Use imperial measurements

Method

How to make Sweet potato pudding

For the sweet potato pudding:
1) Preheat the oven to 180C/Gas Mark 4. Grease a 1.5 litre baking dish.

2) With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.

3) Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools.

4) Serve warm or at room temperature.

For the praline topping:
1) In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.

Comments