Ingredients
Pudding
- 340 grams sultanas
- 4 tablespoons dark or light rum (I use bacardi rum)
- 130 grams plain flour
- 8 grams ground nutmeg
- 5 grams himalayan sea salt
- 500 grams sweet potato, peeled & diced (approx 1 large)
- 3 eggs (700g or larger)
- 390g can light coconut milk
- 120 grams light brown sugar
- 40 grams unsalted butter, melted
- 20 grams low fat milk
Topping
- 80 grams unsweetened, shredded coconut
- 30 grams light brown sugar
- 8 grams ground cinnamon
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180°. Coat a 9-inch springform pan with cooking spray.
Measure sultanas in the steaming basket and add to a small bowl, add rum, gently stir the rum through the sultanas and let stand, placing bowl to one side for later. Next, measure in your TM bowl the flour, nutmeg and salt. Transfer the dry ingredients to another small bowl for later.
Prepare topping ingredients: Measure out coconut, brown sugar and cinnamon in TM bowl and gently stir to combine
5sec/
"Gentle stir setting" /
"Counter-clockwise operation"
and place dry ingredients aside in a small bowl for later.
Mash sweet potato in a large bowl (you should have about 1¾ cups). I place cubes of sweet potato in the microwave with about 20g (1 tbsp & a bit) of milk and microwave until soft, checking every 3 mins and stirring, then mash. Add the mashed sweet potato to the thermo bowl, Add coconut milk, brown sugar and butter30sec/speed 2.
Add the dry ingredients from the bowl that you organised earlier and stir 20sec/"Gentle stir setting" /"Counter-clockwise operation" scrape down sides and stir again 10sec/"Gentle stir setting" /"Counter-clockwise operation" until just combined. Add the sultanas and rum mix and stir 10sec/"Gentle stir setting" /"Counter-clockwise operation" until just combined. Spread the batter in your prepared pan. Sprinkle the topping on top of your cake evenly.
Bake the cake until a cake tester inserted into the center comes out clean, 1 to 1¼ hours, depending on your oven. Check it at the 1 hour mark. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool at room temperature for 1 hour, then refrigerate until cold, about 3 hours.This Pudding/cake is versatile where it is lovely served cold from the fridge served with cream or yoghurt, as it is a very dense pudding, it holds its shape and has an almost cheesecake like texture.
The other way we enjoy eating this pudding is heated up in the microwave in portions and add a hot thermomix custard to the table along with cream. This way it really tastes like pudding.
Hope you and your family enjoy this as much as we do. Be sure to leave me a comment and rating below. x
Tip
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
brownsugar: So sorry, I'm not sure what happened to a section I had in the recipe about the sweet potato. I've updated the recipe now. Thank you x
There is no comment on what you do with sweet potato.
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