THERMOMIX ® RECIPE
- 340 grams sultanas
- 4 tablespoons dark or light rum (I use bacardi rum)
- 130 grams plain flour
- 8 grams ground nutmeg
- 5 grams himalayan sea salt
- 500 grams sweet potato, peeled & diced (approx 1 large)
- 3 eggs (700g or larger)
- 390g can light coconut milk
- 120 grams light brown sugar
- 40 grams unsalted butter, melted
- 20 grams low fat milk
- 80 grams unsweetened, shredded coconut
- 30 grams light brown sugar
- 8 grams ground cinnamon
1h 40minPreparation 25minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Preheat oven to 180°. Coat a 9-inch springform pan with cooking spray.
Measure sultanas in the steaming basket and add to a small bowl, add rum, gently stir the rum through the sultanas and let stand, placing bowl to one side for later. Next, measure in your TM bowl the flour, nutmeg and salt. Transfer the dry ingredients to another small bowl for later.
Prepare topping ingredients: Measure out coconut, brown sugar and cinnamon in TM bowl and gently stir to combine
and place dry ingredients aside in a small bowl for later.
Mash sweet potato in a large bowl (you should have about 1¾ cups). I place cubes of sweet potato in the microwave with about 20g (1 tbsp & a bit) of milk and microwave until soft, checking every 3 mins and stirring, then mash. Add the mashed sweet potato to the thermo bowl, Add coconut milk, brown sugar and butter30sec/speed 2.
Add the dry ingredients from the bowl that you organised earlier and stir 20sec// scrape down sides and stir again 10sec// until just combined. Add the sultanas and rum mix and stir 10sec// until just combined. Spread the batter in your prepared pan. Sprinkle the topping on top of your cake evenly.
Bake the cake until a cake tester inserted into the center comes out clean, 1 to 1¼ hours, depending on your oven. Check it at the 1 hour mark. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool at room temperature for 1 hour, then refrigerate until cold, about 3 hours.
This Pudding/cake is versatile where it is lovely served cold from the fridge served with cream or yoghurt, as it is a very dense pudding, it holds its shape and has an almost cheesecake like texture.
The other way we enjoy eating this pudding is heated up in the microwave in portions and add a hot thermomix custard to the table along with cream. This way it really tastes like pudding.
Hope you and your family enjoy this as much as we do. Be sure to leave me a comment and rating below. x
Accessories you need
Make Ahead Tip: Cover and refrigerate for up to 2 days.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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