Potato Pudding
Potato pudding is a sweet Cornish dessert that turns mashed potato into a rich, spiced custard. Here the potato is riced smooth and enriched with butter, cream and six eggs, then scented with lemon zest, fresh nutmeg and a splash of brandy, with currants for chew. You can bake it in a pastry case or steam it in a mould. The recipe dates to 1824 and comes from a Cornish Women's Institute collection.
Instructions
Push the cooked potatoes through a sieve, potato ricer or mouli-mill so they are completely smooth and free of lumps.
Warm the butter and cream together in a pan over gentle heat until the butter has melted. Stir this into the potatoes until evenly combined.
Beat the eggs lightly, just enough to break them up, and mix them into the potato mixture.
Stir in the sugar, currants, lemon zest, grated nutmeg and brandy. Taste and add a little more brandy if you want a stronger flavor.
Cook the pudding in one of two ways. You can spoon it into a pastry-lined dish and bake in a moderately hot oven until the top is golden brown, or you can put it in a mould and steam it for about an hour.
Make it personal.
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