Potato Pudding

Name: Potato Pudding
Total time: 75 min
Yield: 8 servings
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

Cuisine of the United Kingdom This recipe for a sweetened potato pudding is from Cornwall, England.

75 min · serves 8

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

Steps

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.

More recipes with potatoes, butter, cream, eggs, raisins, lemon, nutmeg or brandy

Adapted from “Potato Pudding” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.