This is my favourite recipe so far! I was so happy when I tried the bread pudding for the first time! It was an accident really, I was experimenting, trying to make something else, and then ended up with something that had the taste and texture of bread pudding! I love bread pudding, it was always something that was in the house when I was growing up. My mother learnt from my grandfather to never waste food, and so bread was never left to just go to waste, leaving us with no choice but to make super moist bread pudding that me and my brothers would fight over!
Now this recipe I suppose is not technically bread pudding, as there was no bread to start with, but after getting feedback from my mother that it tasted just like bread pudding, what else could it be? It is very easy to put together, and is so moist and fruity and everything that a bread pudding should be! I am very happy to share my own version of this amazing classic!
Ingredients (Serves 9)
- 400g of sweet potatoes
- 200g of ground almonds
- 100g of buckwheat flour
- 100g of sultanas
- 200g of flame raisins
- 2 tablespoons of ground cinnamon
- 100g of coconut nectar/sugar (and a bit more for sprinkling)
- 4 flaxeggs (4 tablespoons of ground flaxseed and 8 tablespoons of water)
- 3 tablespoons of melted coconut oil
First peal and chop the sweet potatoes into medium chunks. Put the sweet potato in a saucepan and bring to the boil, once boiling, simmer for about 20 minutes, until the sweet potatoes a really soft. When ready, mash the sweet potatoes with a fork or a potato masher, until you have a thick puree. Leave to cool for 5 minutes.
While the potatoes are on the stove, fill a mug with the ground flaxseed and water, stir, and leave in the fridge for 15 minutes. Also preheat your oven at 150°C (fan)/170°C/Gas Mark 3½.
When your sweet potatoes and flaxeegs are ready, mix all of your ingredients in a mixing bowl until you get a nice thick sticky mixture. It may be easier to combine everything with your hands, as it can become quite tough using a spoon.
Scoop your mixture into your greased baking tray (I used a square cake tin that was about 8 inches by 8 inches), making sure it is all evenly spread out. Finally sprinkle a small amount of coconut nectar over the top, this will give it a nice crunch when cooked. If any raisins are exposed on the top of the mixture, cover the tray with foil for the first 20 minutes of baking to prevent them from burning. Bake in the oven for 1 hour and 10 minutes.
This bread pudding, as with all, is best enjoyed warm, so leave it to cool for about 30 minutes, by which point it will be the perfect temperature to enjoy. I hope you love this recipe as much as I do!