1 coconut, grated, and milk reserved
4 cups (32 fl oz) 900 ml hot water
1 1/2 lb (700 g) uncooked sweet potato, peeled
3/4 cup (135 g) dark brown sugar
3/4 cup (150 g) raisins
25 g (1 oz) currants
1 tsp cinnamon powder
2 tsp vanilla essence
2 tbsp (1 oz) 25 g butter butter melted
4 cups (32 fl oz) 900 ml hot water
1 1/2 lb (700 g) uncooked sweet potato, peeled
3/4 cup (135 g) dark brown sugar
3/4 cup (150 g) raisins
25 g (1 oz) currants
1 tsp cinnamon powder
2 tsp vanilla essence
2 tbsp (1 oz) 25 g butter butter melted
method
1. Add the hot water to the grated coconut and allow to stand for 30 minutes.
2. Squeeze through muslin until you have 1 1/4 cups (10 fl oz) 300 ml of milk.
3. Grate the sweet potato very finely and mix with the milk, sugar, currants, raisins and cinnamon.
4. Add the vanilla essence and butter and mix well.
5. Pour the mixture into a buttered ovenproof dish and bake in the oven Gas mark 4, 350°F (180°C) for about 1 hour.
6. Serve just warm or cold with cream.
2. Squeeze through muslin until you have 1 1/4 cups (10 fl oz) 300 ml of milk.
3. Grate the sweet potato very finely and mix with the milk, sugar, currants, raisins and cinnamon.
4. Add the vanilla essence and butter and mix well.
5. Pour the mixture into a buttered ovenproof dish and bake in the oven Gas mark 4, 350°F (180°C) for about 1 hour.
6. Serve just warm or cold with cream.
serving amount
serves 8
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