Vic Cherikoff’s Sweet Potato and Wattleseed Pudding
For lovers of pumpkin pie, here’s a whole new taste sensation. Vic uses standard measuring cups for his recipes. If you don’t have a set, use a teacup/coffee mug that holds 250 ml or 9 fl oz liquid exactly.
Makes 10 portions
2 tablespoons macadamia nut oil
3/4 cup brown sugar
2 teaspoons wattleseed
2 x 60 g (2 oz) eggs
4 cups mashed sweet potato
1/4 teaspoon salt (optional)
1 teaspoon baking powder
1/2 cup (125 ml/4 fl oz) reduced fat milk
2 teaspoons wattleseed extract
½ cup roughly chopped walnuts
- Grease a 5 cm high x 20 cm square (2-inch by 8-inch) baking dish or 10 small individual ramekins. Preheat oven to 180°C (350°F) degrees.
- Cream the macadamia oil, sugar and wattleseed, add the eggs and mix in well.
- In a separate bowl, mix the mashed sweet potatoes, salt and baking powder. Add the potato mixture to the wattleseed mixture and mix well. Gradually add the milk to the mixture, add the wattleseed extract and the chopped nuts.
- Pour the mixture into the baking dish and bake in a moderate–hot oven for about an hour or until done. If you use individual ramekins it may cook a little faster than this.
881 kJ, 10 g fat, 5 g protein, 25 g carbohydrate, 3 g fibre, low GI