Vic Cherikoffs Sweet Potato and Wattleseed Pudding

• 2 tablespoons macadamia nut oil
• 34 cup brown sugar
• 2 teaspoons wattleseed
• 2 eggs
• 4 cups mashed sweet potato
• 14 teaspoon salt (optional)
• 1 teaspoon baking powder
• 12 cup reduced-fat milk
• 2 teaspoons wattleseed extract
• 12 cup roughly chopped walnuts

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

nut oil, brown sugar, wattleseed, eggs, mashed sweet potato, salt, baking powder, milk, walnuts

Taken from www.food.com/recipe/vic-cherikoff-s-sweet-potato-and-wattleseed-pudding-253305 (may not work)