Sweet Potato Pudding Cake

Serves: 4 people.

Preparation Time:  15 minutes to prep, 1 hour and 15 minutes to cook. 3 to 4 hours to cool.

• 1 cup raisins
• 2 tablespoons dark rum
• 1 cup whole-wheat pastry flour
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon salt
• 450g sweet potato, peeled
• 3 large eggs
• 400ml “light” coconut milk
• 340g packed light brown sugar
• 2 tablespoons butter, melted

Topping

• 170g unsweetened shredded coconut
• 2 tablespoons packed brown sugar
• ⅛ teaspoon ground cinnamon

1. Preheat oven to 175C / 350F / gas mark 3.
2. Peel and dice sweet potato. Add to pan and boil until soft. Around 10 – 15 mins.
3. Coat a 9-inch springform pan with cooking spray.
4. To prepare cake: Toss raisins and rum in a small bowl and leave to stand. Whisk flour, nutmeg and salt in another bowl.
5. Mash sweet potato in a large bowl.
6. Add eggs; beat with an electric mixer on medium speed. Mix items well.
7. Add the coconut milk, brown sugar and butter; beat until combined.
8. Stir in the dry ingredients until evenly moistened. Now add in the raisins and any remaining rum. Spread the batter in the prepared pan.
9. To prepare topping: Combine coconut, 2 tablespoons brown sugar and cinnamon in a small bowl. Sprinkle on top of the cake.
10. Bake the cake until a knife inserted into the center comes out clean, around 1 hour to 1 hour 15 mins.
11. Let cake cool in the pan for around 10 minutes. Run a knife around the edge of the pan and gently remove the side ring.
12. Let it cool at room temperature for 1 hour, then refrigerate until cold. Upto 3 hours.