Recipe byThe ZestyPlate Kitchen
A dense, spiced Jamaican pudding of grated sweet potato and coconut milk with raisins, allspice and nutmeg, baked slowly until just set.
This Jamaican baked pudding turns finely grated sweet potato into something dense, fudgy and deeply spiced. Coconut milk keeps it moist while allspice and nutmeg give it that unmistakable warmth. There's an old island saying about it, 'hell a top, hell a bottom, hallelujah in the middle', which describes a firm crust giving way to a soft, almost custardy centre.
Jump to recipe
Prep 20 min
Cook 90 min
Total 110 min
Medium
Scale:
- 2 Lbs Sweet Potatoes
- 1/2 cup All Purpose Flour
- 1 tablespoon Vanilla Extract
- 1 teaspoon Allspice
- 1/2 tsp Ground Ginger
- 1/4 tsp Salt
- 1/2 cup Raisins
- 3/4 cup Coconut Milk
- 1 tablespoon Brown Sugar
- 1/8 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
Nutrition (per serving)
230
kcal
4g
Protein
44g
Carbs
5g
Fat
Estimated per serving. How we calculate this.
Preparation
- Preheat the oven to 350F (175C). Grease a 9-inch round or loaf pan and line it with parchment.
- Process the cut sweet potatoes in a food processor until finely grated. In a small bowl, toss the raisins with 2 teaspoons of the flour and set them aside.
- In a large bowl, mix the grated sweet potatoes with the brown sugar, flour, vanilla, allspice, cinnamon, nutmeg, ginger and salt. Stir in 1½ cups of the coconut milk to make a batter, then fold through the floured raisins.
- Pour into the prepared pan and level the top. Bake uncovered for 1 hour 30 minutes, until mostly set with a slightly soft centre.
Tips from the ZestyPlate Kitchen
- Grate the sweet potato as finely as you can, using a food processor if you have one, so the pudding bakes evenly.
- Reach for full-fat coconut milk; the extra richness is what makes the texture so moist.
- Toss the raisins in a spoonful of flour first and they will stay suspended rather than sinking to the bottom.
- Pull it from the oven while the middle still has a little give, as it firms up considerably once cool.
Frequently Asked Questions
The white-fleshed Caribbean sweet potato is the traditional choice, but orange-fleshed ones are fine too and give a brighter colour and a sweeter result.
Yes. A fudgy, slightly soft centre is part of the character here. It sets as it cools, so don't keep baking in the hope of a dry middle.
It keeps for several days and the spices mellow and deepen, so many people reckon it tastes better the day after baking.
It is. The coconut milk means there's no dairy in the recipe at all, so it's already vegan as written.
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