Potato Pudding
This recipe for a sweetened potato pudding is from Cornwall, England.
Total Time
Prep: 15 minutes Cooking: 1 hour
Servings
8
Prep Time
15 minutes
Cook Time
1 hour
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
Run the potatoes through a sieve, potato ricer, or mouli-mill.
Gently heat butter and cream together until butter is melted. Mix into potatoes.
Beat eggs lightly, then mix into potatoes. Mix in the sugar, currants, lemon zest, nutmeg, and brandy.
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.
- •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.