Potato Pudding
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Revision as of 12:38, 6 January 2010 by Jontas (Talk | contribs) (Created page with 'A recipe from Cornwall, England. Gives: 8 Servings<br/> Time to make: 15 minutes plus 1 hour cooking ==Ingredients== *1lb cooked potatoes.<br/> *6 eggs.<br/> *4oz butter.<br/> …')
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.
