Potato Pudding

Cuisine of the United Kingdom

Category: Dessert  ·  Serves 8  ·  Prep: 60 min

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 () white granulated sugar
• ¼ cup () dried currants
• Zest of 1 lemon
• ½ whole nutmeg kernel, grated
• 1 tsp brandy, or more to taste

Instructions

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.

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