Difference between revisions of "Alternative:Potato Pudding"
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*First collected & published by Edith Martin, Tregavethan, Truro, 1929, ''for'' The Cornwall F.of W. I. | *First collected & published by Edith Martin, Tregavethan, Truro, 1929, ''for'' The Cornwall F.of W. I. | ||
| − | [[Category:English | + | [[Category:English cuisine]] |
[[Category:Cornish recipes]] | [[Category:Cornish recipes]] | ||
Revision as of 16:56, 19 April 2012
| Alternative:Potato Pudding | |
|---|---|
| Category: | Dessert recipes |
| Servings: | 8 |
| Time: | 15 minutes plus 1 hour cooking |
| Difficulty: |  |
Cuisine of the United Kingdom
A recipe from Cornwall, England.
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.
