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.

Ingredients

• 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

Topping

• ½ cup shredded coconut
• 2 tbsps brown sugar
• ⅛ tsp cinnamon

Method

• 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.