Cookbook:Potato Pudding

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Potato Pudding
Category Dessert recipes
Servings 8
Time 15 minutes plus 1 hour cooking
Difficulty Easy

Cookbook | Ingredients | Recipes Cuisine of the United Kingdom

A recipe from Cornwall, England.

Ingredients[edit]

  • 1 lb cooked potatoes.
  • 6 eggs.
  • 4 oz butter.
  • 1/2 pint cream.
  • 6 oz sugar.
  • 1 oz currants.
  • Zest of 1 lemon.
  • 1/2 a nutmeg, grated.
  • Teaspoon brandy, or more to taste.

Method[edit]

  • Melt butter in cream, sieve or Mouli-mill potatoes.
  • Beat eggs lightly, mix all together.
  • Either bake in a pastry-lined dish until golden-brown (moderately hot oven) on top, or steam in a mould for about an hour.

Notes[edit]

  • dated 1824
  • 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.