Potato Pudding
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
Ingredients for 8 servings (1.3 kg) · the original recipe
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.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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