Dessert

Yam Pudding with Raisins

Prep

20 minutes

Cook

1 hour

Servings

JamaicanEasyDessertGluten FreeVegetarian

About this dish

This Jamaican-style yam pudding is a warm, comforting dessert that highlights the natural sweetness of yellow yam, dotted with plump raisins and gently spiced with cinnamon and nutmeg. It’s a laid-back treat that feels like a hug from the islands—serve it warm with a drizzle of coconut cream or a scoop of vanilla ice cream.

Ingredients

UK and US measurements are both included for every recipe.

yellow yam (peeled and grated)

vegetable

500 g

Imperial: about 1 lb (after peeling)

coconut milk (full fat)

liquid

240 ml

Imperial: 1 cup

brown sugar (packed)

other

100 g

Imperial: ½ cup

raisins

fruit

80 g

Imperial: ½ cup

ground cinnamon

spice

1 tsp

ground nutmeg

spice

½ tsp

vanilla extract

other

1 tsp

butter (melted, or use coconut oil for dairy-free)

fat

60 g

Imperial: 4 tablespoons

large eggs

dairy

salt

seasoning

¼ tsp

Method

Preheat oven and prepare dish

5 minutes

Preheat oven to 180°C (350°F). Grease a 9-inch square baking dish or equivalent with butter or coconut oil.

Grate the yam

10 minutes

Peel the yellow yam and grate finely using a box grater or food processor. Place grated yam in a large mixing bowl.

Combine wet ingredients

3 minutes

In a separate bowl, whisk together coconut milk, melted butter, brown sugar, eggs, vanilla extract, and salt until smooth.

Mix everything together

3 minutes

Pour the wet mixture into the grated yam. Add raisins, cinnamon, and nutmeg. Stir thoroughly until all ingredients are well combined.

Bake the pudding

1 hour

Pour the batter into the prepared dish and smooth the top. Bake for 55 to 60 minutes, until firm and golden on top. A toothpick inserted in center should come out clean.

Cool and serve

10 minutes

Let the pudding cool in the pan for 10 minutes before slicing. Serve warm, optionally with extra coconut milk or ice cream.

Equipment

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Nutrition facts

360 kcal

Calories

5 g

Protein

52 g

Carbohydrates

11 g

Fat

4 g

Fiber

97 mg

Sodium

Tips

For best texture, grate the yam as finely as possible – coarse shreds can leave the pudding lumpy.
Soak the raisins in warm water for 10 minutes before adding to keep them plump and juicy during baking.
This pudding tastes even better the next day.
Store.
Store covered in the fridge and reheat gently in the oven or microwave.
If you prefer a dairy-free version, replace the butter with melted coconut oil, the flavor pairs beautifully with the coconut milk.

Serving suggestions

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
For.
For an extra Caribbean kick, drizzle with a little extra coconut milk or a spoonful of rum syrup.

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Recipe by

Aaliyah Campbell

Specialises in Jamaican cuisine

Aaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.

Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.