- 560 g sweet potato, baked and flesh scooped out
- 110 g Muscovado sugar
- 4 free-range eggs
- 5 T milk
- 50 g butter, melted
- 2 T vanilla paste
- 1 T golden syrup
- 1⁄2 t salt
- 1 t ground cinnamon
- 1 t ground ginger
- For the sauce:
- 1⁄2 cup cream
- 60 g butter
- 30 g Muscovado sugar
- For the nut brittle:
- 50 g pecans, roughly chopped and lightly toasted
- 50 g hazelnuts, lightly toasted
- 50 g almonds, lightly toasted
- 100 g sugar
Preheat the oven to 180°C. Using an electric mixer, beat all the pudding ingredients until smooth and fluffy. Pour the mixture into a 25 x 15 cm greased baking tin or ovenproof dish and bake for 35–40 minutes.
To make the sauce, place all the ingredients into a saucepan over a medium heat and stir until the butter has melted, the sugar has dissolved and the sauce heated through. Pour the sauce over the warm pudding and serve with the nut brittle.
To make the nut brittle, place the sugar in a saucepan over a medium heat and cook until it has melted. Reduce the heat to low, then cook until the sugar turns into a light caramel. Stir through the nuts and pour onto greaseproof paper or a silicone mat. Allow to cool, then break into pieces.
Cook's note: We’re not ones to mess with a good thing, but if a traditional malva pudding and an American sweet potato pie had a love child, this would be it. It’s still full of the traditional flavours you know and love, just a little bit different. Plus, using sweet potato in a malva pudding means you can reduce the amount of sugar.