300 g orange kumara (to make 1 c mashed)
180 g Purple Dawn kumara (to make 1 c diced)
1 litre water
1 tsp salt
1 c raisins
1 c self-raising flour
¾ c sugar
2 tsp mixed spice
½ tsp nutmeg
1 egg, lightly beaten
Boil both kumara in a large saucepan with 1 litre of water & 1 tsp salt. Take out the Purple Dawn kumara after 10 mins. It’s best to be slightly undercooked. Cool under cold water, then peel, dice and place in a bowl with the raisins.
Continue cooking the orange kumara for around 20 mins, or until tender when pierced. Drain the water, and peel kumara while still hot, then mash. Let the mash cool a little and measure out one cup, a little more or less will be fine.
Preheat the oven to 170°C. Spray or butter a 20 x 11cm loaf tin.
Sieve and mix together the flour, sugar, and spices into a bowl. Add the kumara mash, egg, diced purple kumara, raisins and mix well to a firm batter. Spoon into the loaf tin, and bake for 30 mins. Test with skewer, the loaf is cooked when it comes out clean. Cool on a cake rack.
Serve sliced with a little butter.
Serves up to 12 – Vegetarian