Life is now busy, busy, busy in our house and so it has been a whole two weeks since my last post. I have had so much on my plate in the last fortnight there has been absolutely no time to feel guilty about my lack of culinary achievement. Guilt being a rather useless emotion anyway, I have decided to do away with it entirely, and instead applaud myself for any recipes I do complete in amongst my rather hectic new schedule.
The length of this little pudding recipe gave good indication as to how simple tonight's dessert was going to be. With barely six lines of instruction, the most complicated step was grating the sweet potato. I had a fairly good idea that we were going to like this pudding given how much we adored the sweet potato cornbread and also the old-fashioned gramma pie.
As we had hoped, this pudding was incredibly sweet and tasty, with wonderful flavours coming through from the cinnamon, nutmeg and ground ginger.
can i have this recipe, please? thank you
ReplyDeleteI am sure Stephanie would not mind if I shared just this once.
DeleteINGREDIENTS:700g sweet potato (peeled and grated), 2/3 cup brown sugar, 1.5 cups coconut milk, 1/2 tsp ground cinnamon, 1tsp ground ginger, 1/4 tsp ground nutmeg, few drops pure vanilla, 20g melted butter, 1/2 cup raisins, 3 eggs.
Preheat oven to 180°C. Butter a 1.5 litre gratin dish. Mix ingredients to make batter, spoon into prepared dish and bake for 1 hour. Serve with thick cream or thick coconut cream.
Fabulous!