Sweet potato pudding cake
prep: 25 minutes
cook: 2 hours 15 minutes
serving: 8
Nutrition Facts
each serving
KCal
249
Carbs
41.8g
fiber
3.8g
Protein
5.7g
Fat
5.7g
Saturates
2.5g
Sugars
24.7g
Salt
0.61g
Fruit/Veg Portion
-
Ingredients
all 10 types- 900g sweet potatoes, peeled and chopped
- 25g butter
- 100g soft dark-brown sugar
- 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
Directions
4 steps in totalStep 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 and lime zest and juice.
Step 2
In a separate dish, beat together the remaining ingredients, and stir into the sweet potato mixture.
Step 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.
Step 4
Check the firmness by inserting a skewer – it should come out clean when the dish is cooked.
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