1lb 8ozs to 1lb 14ozs sweet potato (I used 1lb 14ozs in this Pudding)
3 cups coconut milk
½ tsp cinnamon
½ tsp ground ginger
½ tsp grated nutmeg
1 ½tsp vanilla essence
1 to 1 ¼4 cup brown sugar
2 cups soaked raisins (I have mine soaked in Sherry for over 5 years now. I top it off with more Raisins, Prunes and Sherry every time it gets too low in the bottle.)
½ – 1 cup flour (More or less flour will make it firmer or less so I used half a cup)
5ozs Beet Root or Carrots (optional)
Puree sweet potato and coconut milk in blender
Pour mixture into a bowl
Dice beet root
Add all the ingreidents to the bowl. Mix and pour into a well greased 8? or 10? round tin
(vegetable shortening to grease the tin)
Bake at 350F for 1 ½ hours then 300F for 25 mins
Remove from the oven immediately.
Best eaten the next day or at least 5 hours after cooking.
The pudding sets as it cools.