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Potato Pudding

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Cuisine of the United Kingdom

Prep: 0 min Cook: 0 min Servings: 8 Difficulty: medium

Categories: Dessert, Baked

Tags: baking, cornish, easy, english, recipes for dessert, recipes for pudding, recipes using brandy, recipes using butter, recipes using egg, recipes using granulated sugar, recipes using lemon zest, recipes using potato

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APotato_Pudding)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APotato%20Pudding&oldid=4587364

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 lb (450 g) cooked potatoes
  • 1 stick (4 oz/110 g) butter
  • 1 cup (240 ml/½ pint) cream
  • 6 eggs
  • ¾ cup (6 oz/170 g) white granulated sugar
  • ¼ cup (1 oz/28 g) dried currants
  • Zest of 1 lemon
  • ½ whole nutmeg kernel, grated
  • 1 tsp brandy, or more to taste

Directions

  1. Run the potatoes through a sieve, potato ricer, or mouli-mill.
  2. Gently heat butter and cream together until butter is melted. Mix into potatoes.
  3. Beat eggs lightly, then mix into potatoes. Mix in the sugar, currants, lemon zest, nutmeg, and brandy.
  4. Either transfer to pastry-lined dish and bake in a moderately hot oven until golden-brown OR steam in a mould for about an hour.

Notes

This recipe is dated to 1824 and is from St. Just W.I. in Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I.