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United Kingdom / Dessert
Wikibooks
Potato Pudding
This recipe for a sweetened potato pudding is from Cornwall, England.
Ingredients
ServingsOriginal: Serves 8
- potatoes, cooked; 450 g1 lb
- butter, 4 oz / 110 g1 stick
- cream, 240 ml / 1/2 pint1 cup
- egg6
- granulated sugar, white; 6 oz3/4 cup
- currants, dried; 1 oz1/4 cup
- lemon zest, zest of 1 lemon1
- nutmeg, whole kernel; grated1/2
- brandy, or more to taste1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.
