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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

United Kingdom

Potato Pudding

Serves 8 · 60 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  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.