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Rum & Raisin Pudding with Caramel Sauce

July 14, 2014

Sugar-free and dairy-free pudding.

Sugar-free and dairy-free pudding.

I really wanted to call this recipe Baked Potato Pudding, just for the fun of it, although I figured it might not get your attention quite so much as Rum & Raisin Pudding with Caramel sauce!!

It is based on a baked sweet potato that I had in the fridge – and works beautifully with a normal white potato too.

Potatoes as a carbohydrate are usually avoided in my diet. Although who could argue that the carbohydrate in potato is worse than carbohydrate in tapioca, which is widely accepted in Paleo-land?  I can’t.

Potatoes represent a bolus of dietary starch, which can wreak havoc on the insulin resistant, but they are undeniably whole, real foods that don’t require much processing beyond simple cooking. Grains and legumes, on the other hand, are tiny, disparate sources of calories that need soaking, fermenting, and extensive cooking to be palatable. And potato has more nutritional value than rice with more magnesium & potassium and Vitamin C, ( but they are more allergenic than rice). As a rule, the whiter the potato, the higher the starch content. White King Edward or Coliban potatoes have much higher carb content than waxier varieties like Kipfler or Pink Eye. Sweet potatoes are a different breed entirely and whilst contain roughly the same amount of carbohydrates & fibre, they have more nutritional value and are less allergenic to people with sensitivities.

Having said that, I don’t eat them very often but this colder weather has had me craving carbohydrates (yes, and ice-cream) and I wanted to make a dish that was more “whole”.  It is important that you use a baked potato and not a steamed one or boiled one. The roasting process dries the potato out and steaming retains too much water which will upset the batter. I have purposely used brown rice syrup & dates to keep this sugar-free.

I made this pudding in a loaf pan and sliced it hot, served with liberal amounts of sauce. It is sort of custardy and not cake-like so it’s definitely a pudding. I will cook it in individual ramekins next time as I think it will present better.

It will warm you from the inside but not bog you down as it is still quite light in texture. It was a hit with my family, much to their surprise! Feel free to add a slurp of rum to the caramel too for soporific effect!

Pudding
220g baked potato – I used sweet potato  but any baked potato is fine
200g almond flour
25 g tapioca
120g macadamia oil (or olive oil)
100g brown rice syrup or maple syrup
stevia to taste
3 eggs
2 teas baking powder
50g raisins
50g dark rum – or other preferred liqueur
1 tab flaked almonds to garnish (optional)
 
Caramel Sauce
100g dates – fresh is better but dried will work.
60g butter
1 tab nut butter
100g water
half a vanilla bean, seeds scraped
 
Soak the raisins in the rum while you prepare the sauce first.
 
Place the dates to the TM and mill on SP 8 for 10 seconds. Add the butter, nut butter, vanilla and water and cook on SP 4  at 60°C for 4 minutes. Blend on SP 8 to ensure its smooth & creamy. If it splits add an ice-cube and blend for a further few seconds. Set aside.
 
Without washing the bowl, add the ingredients for the pudding (including the rum drained from the raisins but not the raisins) and mix on SP 5 until smooth. Stir through the raisins at the end on REVERSE SP 1. Pour into a cake tin and garnish with flaked almonds. Bake for 40 minutes at 170°C – It will be moist when a toothpick is inserted. Individual ramekins should cook in about 20 minutes.
 
Serve hot with the caramel sauce and perhaps whipped cream.
 
 
 
 
 
 
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3 Comments leave one →
  1. July 14, 2014 7:46 pm

    OH MY GOODNESS! This sounds divine Sarah. YUM!

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