Cookbook:Potato Pudding

Cuisine of the United Kingdom

This recipe for a sweetened potato pudding is from Cornwall, England.

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) white granulated sugar
 * ¼ cup (1 oz) dried currants
 * Zest of 1 lemon
 * ½ whole nutmeg kernel, grated
 * 1 tsp brandy, or more to taste

Procedure

 * 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, tips, and variations

 * 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.