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|Time||Prep: 15 minutes|
Cooking: 1 hour
This recipe for a sweetened potato pudding is from Cornwall, England.
Ingredients[edit | edit source]
- 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) 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
Procedure[edit | edit source]
- 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.
Notes, tips, and variations[edit | edit source]
- 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.