This amazing pudding truly encapsulates the essence of Jamaican cuisine with its rich and sweet flavour profile. The inclusion of Jamaican sweet potatoes elevates this treat to a whole new level, infusing it with an unmistakable Jamaican vibe.
Jamaica is one of the biggest growers of sweet potatoes alongside, the Grenadines, St Vicent and Barbados.
Interestingly, as a child, I did not particularly enjoy this dessert. However, as my taste has gradually shifted, so too has my palate. Consequentially, I have developed a deep appreciation for this delightful dessert, particularly when it is freshly made.
One cannot help but be enchanted by the sweet aroma that permeates the air when this pudding is being prepared. It transports me back to my cherished childhood memories of visiting my beloved Nan in Jamaica. The feelings of warmth, love, and nostalgia are beautifully entwined within the very fibres of this dessert.
Jamaican sweet potatoes, with their vibrant red exterior and creamy yellow white flesh, possess a distinct and firm texture. These unique potatoes infuse the pudding with a depth of flavour that is unmatched, adding to its allure.
Indulging in this pudding is not merely an act of eating; it is an experience that evokes emotion and memories that linger long after the last bite.
Eat with self-love. Peace. 
Ital Alex.
Servings 12
Preparation time 15
Cooking time 1 hour 15 mins
Ingredients
- 3 medium sweet potatoes
- 375g Spelt or all-purpose flour (I used spelt)
- 400ml tin of coconut milk
- 2 tbsp vegan butter
- 200g coconut or brown sugar (I used coconut)
- 3 tsp vanilla extract
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp pink salt
- 2 tbsp mixed spice
Method
1. Boil the sweet potatoes for around 15-20 minutes (until soft), then peel and mash them.
2. Pour 340ml of coconut milk in a bowl, add 2 tsp of vanilla and 2 tbsp of melted vegan butter and mix thoroughly.
3. Pour the wet ingredients into the sweet potato mash and mix thoroughly.
4. Add the flour and sugar (take out 2 tbsp for the glaze) nutmeg, cinnamon and pink salt, mixed spice (take out 1 tsp for the glaze) and mix thoroughly.
5. Grease a 23cm (9-inch) cake tin, pour the mixture in and make sure it is all even.
6. Place the pudding in a preheated oven at 175°C.
The Glaze
7. Now let’s make the glaze. Mix 60ml coconut milk (for glaze), 1 tsp vanilla extract, 1 tsp mixed spice and 2 tbsp sugar.
8. Put the mixture in a pot and cook for 5 minutes on a medium heat till sugar is dissolved.
9. After 45 minutes of cooking remove the pudding from the oven and pour the glaze over. Place back in the oven for a further 15 minutes.
10. Remove from the oven and let it cool then slice and enjoy. Tastes amazing with some vegan squirty cream.
Recipe written by Ital Alex.
Hi, I'm Ital Alex. I have been plant-based for just over ten years. I previously owned and was head chef at the much-loved restaurant Earth's Kitchen.
I love cooking beautiful scrumptious food and drinks via recipe reels and master classes with a Jamaican twist to inspire others to eat healthier.