Ingredients

Method

• 250 g cake flour
• 2 t baking powder
• 4 T brown sugar
• 1 t cinnamon
• ½ t nutmeg
• 1 t salt
• 200 g Woolworths sweet potato and pumpkin mash
• ½ cup milk
• 2 large free-range eggs
• vanilla ice cream, for serving
For the caramel sauce:
• 200 g sugar
• 100 g butter
• ½ cup cream

Method

Ingredients

 

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1. In a large bowl, combine the flour, baking powder, sugar, cinnamon, nutmeg and salt.

2. Whisk together the mash, milk and eggs.

3. Gently fold the wet ingredients into the dry. Stir until everything is just combined, but don’t overmix.

4. Grease a 20 cm baking tray and line with baking paper. Pour in the mixture and bake for 25–30 minutes, or until golden brown and risen.

5. To make the caramel sauce, bring the sugar and butter to a simmer in a saucepan. Simmer over a medium heat until it begins to turn caramel in colour – resist the urge to stir, swirl it around instead.

6. Once bubbling and golden brown, gently whisk in the cream and allow to bubble for 1 minute. Pour over the pampoenkokie tray bake and serve warm with vanilla ice cream.

Cook’s note: If you like, dust the tray bake with cinnamon sugar, but the caramel sauce is where it's at!

Find more sweet treat recipes here. 

Photograph: Jan Ras
Production: Bianca Strydom 
Food assistants: Ellen Schwerdtfeger, Louise Berry Wessels