Sweet Potato and Lavender Sponge Pudding

Method

Sweet Potato and Lavender Sponge Pudding

  1. Grease 6 pudding basins with butter then dust with flour, shaking out any excess.
  2. Beat together the butter, sugars and oil.
  3. Add the eggs, one at a time, beating after each addition.
  4. Fold in the flour and lavender.
  5. Add the sweet potatoes and combine.
  6. Pour the mixture into the prepared pudding basins. Cover each pudding with aluminium foil and cook in a steamer for about 40-45 minutes or until cooked (if using a single large basin the cooking time will increase to about 1hour and fifteen minutes).
  7. Remove the puddings from the moulds and serve with a dollop of crème fraîche.

 

Ingredients

100g butter, plus extra for greasing

75g caster sugar

75g brown sugar

50ml vegetable oil

2 eggs

150g self-raising flour, plus extra for dusting

½tsp chopped dried or fresh lavender

200g sweet potatoes, grated

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