Potato Pudding

A recipe from Cornwall, England.

Gives: 8 Servings
Time to make: 15 minutes plus 1 hour cooking

Ingredients

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

Method

• 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

• 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.