Sticky Sweet Potato Sponge Pudding
- Rosie
- 45 minutes ago
- 2 min read
There’s just something about a sticky sponge pudding that’s so comforting and nostalgic. This is my sticky sweet potato sponge pudding and it is everything a cosy evening needs.
It’s rich yet moist with a fluffy sponge drenched in a luscious sticky toffee sauce. It’s got a subtle sweet potato flavour that’s cosy and sweet for pure indulgence in every bite.
You won't need any eggs or any dairy, and the best part is it's super simple to make!
Sticky Sweet Potato Sponge Pudding
Here’s Why You’ll Love This Sticky Sweet Potato Sponge Pudding:
Soft and squidgey made with sweet potato and drenched in an indulgent toffee sauce
Simple ingredients and very little equipment needed - you can make these without a stand mixer
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Sweet Potato: Roasted and then blended into a puree, it adds a subtle caramel earthy flavour
Brown Sugar:Â Light brown sugar for flavour and texture
Dairy Free Butter: You’ll need it for toffee sauce
Dairy Free Yoghurt: I recommend using yoghurt with at least 2% fat content. This recipe has been tested with both dairy and nondairy milk - soya is my favourite!
Self raising flour: for a well risen pudding
We are going to make our sponge first. Simply whisk the wet ingredients together and then sift in the dry - all you need is one whisk and a bowl! The next step is to make the toffee sauce. You will only need three ingredients - brown sugar, dairy free double cream and butter. Once the sponge is baked we are going to soak the sponge is the sauce whilst still warm.
Recipe
