Vic Cherikoff’s Sweet Potato and Wattleseed Pudding Recipe

Directions:

1. Grease a 5 cm high x 20 cm square (2-inch by 8-inch) baking dish or 10 small individual ramekins. Preheat oven to 180°C (350°F) degrees.
2. Cream the macadamia oil, sugar and wattleseed, add the eggs and mix in well.
3. In a separate bowl, mix the mashed sweet potatoes, salt and baking powder. Add the potato mixture to the wattleseed mixture and mix well. Gradually add the milk to the mixture, add the wattleseed extract and the chopped nuts.
4. Pour the mixture into the baking dish and bake in a moderate–hot oven for about an hour or until done. If you use individual ramekins it may cook a little faster than this.