Friday, January 24, 2014

Allergy free Jamaican sweet potato and coconut pudding recipe

Mine will look different to yours as I used a bundt pan, sprinkled the topping over the cake after baking and put it back in the oven for another 10 minutes to toast the top. Just for fun.

  • 1 cup raisins
  • 2 tbsps rum
  • 1 cup Orgran self-raising flour
  • ½ tsp nutmeg
  • ½ tsp salt
  • 500g large sweet potato, peeled, cooked
  • 5 tsps Orgran No Egg whisked with 240ms water until thick
  • 400mls coconut milk
  • 1 cup light brown sugar
  • 2 tbsps lactose free butter or Nuttlex, melted
  • ½ cup shredded coconut
  • 2 tbsps brown sugar
  • ⅛ tsp cinnamon


  • Preheat the oven to 180°C.
  • Grease a cake pan with Nuttlex.
  • Toss the raisins and rum in a small bowl and then set the bowl aside.
  • In a large bowl, whisk together the flour, nutmeg and salt.
  • Mash the sweet potato in a separate large bowl.
  • Add the No Egg mixture and stir until combined.
  • Add the coconut milk, brown sugar and butter or Nuttlex and stir until combined.
  • Stir in the flour mixture until evenly combined.
  • Stir in the raisins and any remaining rum.
  • Spoon the batter in the prepared cake pan and level the top.
  • Combine the topping ingredients in a small bowl.
  • Sprinkle the topping over the cake.
  • Bake the cake for 75 minutes or until cooked through.
  • Let the pudding cool in the pan for 10 minutes before removing it.
  • Let cool at room temperature for 1 hour, then refrigerate until cold, about 3 hours.

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