Sweet Potato Pudding Cake

Sweet Potato Pudding Cake is a luscious dessert that combines the natural sweetness of creamy sweet potatoes with warm spices, zesty lime, and bursts of juicy raisins. With its moist, dense texture and rustic charm, it’s a comforting treat perfect for any occasion.

Prep Time 25

Cook Time 2 15

Total Time 2 40

Servings slices

Ingredients

900 g sweet potato peeled and chopped
25 g unsalted butter
100 g sugar soft dark-brown
1 large lime grated zest and juice
4 large eggs free range
4 tbsp skimmed milk
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp baking powder
75 g raisins

Instructions

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.
900 g sweet potato
Drain and mash well, cool a little then stir through the butter, sugar and lime zest and juice.
25 g unsalted butter, 100 g sugar, 1 large lime
In a separate dish, beat together the remaining ingredients, and stir into the sweet potato mixture.
4 large eggs, 4 tbsp skimmed milk, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 2 tsp baking powder, 75 g raisins
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.
Check the firmness by inserting a skewer – it should come out clean when the dish is cooked.

Notes

Recipe 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.

Nutrition