SWEET POTATO AND PUMPKIN PUDDING

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories while regular milk is more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a healthier alternative for binding.

Wash the sweet potato with vinegar water and scrape off the skin instead of peeling it.

Grate the sweet potato using the fine side of the grater until you have a good amount.

Grate 1/4 of a pumpkin, ensuring not to overpower the sweet potato flavor.

Grate half of a coconut and mix it with the grated sweet potato and pumpkin.

In a bowl, combine sugar and water, then whisk together.

Add a sachet of coconut flavor to the mixture and whisk again.

Add vanilla extract, nutmeg extract, ginger powder, mixed spice, and cinnamon powder to the liquid mixture, adjusting to taste.

Combine the dry ingredients: flour and cornmeal, mixing to prevent lumps.

Pour the liquid mixture into the grated sweet potato and pumpkin, saving some liquid for a custard topping.

Mix everything together thoroughly and taste, adjusting with more vanilla, cinnamon, ginger powder, and salt as needed.

Grease an 8-inch tin with vegetable oil and pour the mixture in evenly.

Add raisins on top and mix them in slightly.

Prepare to bake using a coal stove, ensuring proper heat distribution.

Bake outside initially, but move inside due to rain, using a garage as the baking area.

Adjust the coal to manage the temperature, ensuring it’s not too hot.

Check the pudding periodically to avoid burning, and remove it when done, saving the top if burnt.

Taste the pudding, noting it may be a bit dry but still satisfying.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens