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You need
1 large or 2 smaller sweet potatoes, weighing about 300-400g
180g SR flour
1 teasp baking powder
1 egg
50g butter or marge
50g soft-brown sugar (or caster sugar)
1 large orange (juice and zest)
Cook the sweet potato until tender (I halved it lengthwise, placed in steamer and steamed for 25 mins) meanwhile prepare the tin. I used a loaf tin, about 9" long, 4" wide and maybe 3" deep. Line the base with baking parchment or greaseproof. Heat oven to gas 5.
scoop flesh into mixing bowl (can be done while it is still warm, which helps if the butter is cold) add butter, sugar and orange zest, cream until smooth.
add egg and a little of the flour; beat until well mixed, add half the juice of the orange and stir in. Stir the baking powder into the rest of the flour (you can sieve it together if you prefer), the fold the flour into the mix and pour into prepaed tin.
Bake for about an hour, until the surface springs back when gently pressed. Mix the other half of the orange juice with a couple of heaped tablespoons of icing sugar, spoon over the hot cake and return to the oven for 10 mins.
Allow to part cool in the tin (10-15 mins), then turn out. Can be eaten as a pudding at this stage (nice with low fat ice-cream) or allowed to cool completely and topped with marmalade to serve as a sticky cake!
The more sweet potato in the mix the stodgier it is, but very delicious even when really stodgy. It makes about 6 portions as a pud.
I'm planning to experiment with parsnips and lemons soon. I expect that will require rather more sugar.
1 large or 2 smaller sweet potatoes, weighing about 300-400g
180g SR flour
1 teasp baking powder
1 egg
50g butter or marge
50g soft-brown sugar (or caster sugar)
1 large orange (juice and zest)
Cook the sweet potato until tender (I halved it lengthwise, placed in steamer and steamed for 25 mins) meanwhile prepare the tin. I used a loaf tin, about 9" long, 4" wide and maybe 3" deep. Line the base with baking parchment or greaseproof. Heat oven to gas 5.
scoop flesh into mixing bowl (can be done while it is still warm, which helps if the butter is cold) add butter, sugar and orange zest, cream until smooth.
add egg and a little of the flour; beat until well mixed, add half the juice of the orange and stir in. Stir the baking powder into the rest of the flour (you can sieve it together if you prefer), the fold the flour into the mix and pour into prepaed tin.
Bake for about an hour, until the surface springs back when gently pressed. Mix the other half of the orange juice with a couple of heaped tablespoons of icing sugar, spoon over the hot cake and return to the oven for 10 mins.
Allow to part cool in the tin (10-15 mins), then turn out. Can be eaten as a pudding at this stage (nice with low fat ice-cream) or allowed to cool completely and topped with marmalade to serve as a sticky cake!
The more sweet potato in the mix the stodgier it is, but very delicious even when really stodgy. It makes about 6 portions as a pud.
I'm planning to experiment with parsnips and lemons soon. I expect that will require rather more sugar.
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