NEW RECIPE THREAD 3 - Page 21

Originally posted by: jasunap

SWEET POTATO PUDDING

Ingredients

unsalted butter, for greasing
160g/4oz self-raising flour
160g/4oz caster sugar
160g/4oz unsalted butter
3 eggs
ONE sweet potato, diced and boiled until soft ( i pressure cook it)
2.5cm/1 inch piece of ginger, peeled and finely chopped
For the ginger syrup
110g/4oz caster sugar
10cm/4 inch piece of ginger, peeled and finely chopped
1 orange, peeled and segmented, to serve

Method
1. Grease a small pudding basin with butter.
2. Place the flour, sugar, butter, eggs and sweet potato into a food processor. Blitz together until smooth and combined.
3. Pour the mixture into the bowl and cover with cling film.
4. Place in the microwave and cook on HIGH for four/five minutes (till it is done)

ginger syrup

To make the ginger syrup, gently heat the sugar in a heavy-based pan and cook over a low heat until dissolved and a caramel has formed. Add the chopped ginger, shaking the pan until it is well coated in the caramel.
Turn out the sponge pudding onto a serving dish and drizzle the ginger syrup over.
Garnish with the segmented orange and serve.

Originally posted by: eljay

Thanks Jas, for the grams to cups conversion. 'I have been looking for something like this for a long time, since my Samaithu par books are 30 years old, and some of the recipes have palams and viss in them(!!), and I have had to write a second book in the first book, with my own approximations in cups and tbsps. '

Your pumpkin soup will be tested soon, maybe this weekend itself. 'i will let you know how it turns out.