My Potato Pudding Recipes

CAPE MALAY POTATO PUDDING RECIPE

Steps:

• Peel and cube the potatoes then cover with water, add the salt and boil until soft.
• Drain the potatoes and return to pan and heat to remove any residual water then remove from the heat.
• Pre-heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
• Grease an ovenproof baking dish of 3 litre capacity with the 25 grams soft butter. Use a square or rectangular dish to make it easier to cut into squares for serving.
• Mash the potatoes while still warm, and ensure that it is completely smooth, then add the rest of the butter and mix through until the butter is completely melted.
• Heat the milk and set aside 125 ml, then add the remainder to the mashed potato mixture.
• Slake the custard powder with the 125 ml milk and add to the potato mixture.
• Add the cardamom powder and almond extract and mix to combine.
• Using a stand mixer or electric hand beater, whisk the eggs until light frothy and doubled in volume then add the condensed milk and whisk vigorously for approximately 3 minutes.
• Add the fresh cream and whisk to combine.
• Slowly add the potato mixture into the egg mixture and whisk to aerate, ensuring that the eggs and potato are thoroughly combined.
• Beat for another minute until it is all incorporated then decant into the buttered oven proof dish.
• Dust with fine cinnamon before baking. Alternately, dust with cinnamon before serving as the cinnamon may scorch in a hot oven.
• Bake for 50 minutes or until set.
• Cover the dried peaches with water and allow to soak for at least 24 hours.
• The peaches will rehydrate beautifully and look like lush lobes, but have the sweetness of dried fruit.
• Strain 250 ml of the soaking liquid from the peaches into a pot, straining out any grit.
• Add the two cups of sugar and stick cinnamon then boil for 8-10 minutes until thick and sticky.
• Add the rehydrated peaches to the sugar syrup and boil together for two minutes before removing from the heat and allowing to cool.
• When cooled, decant into a glass dish that has a sealing lid, refrigerate and use when required.

SWEET POTATO PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2 quart baking dish.
• Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
• In a large bowl, combine the mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla; stir until smooth. Pour into buttered dish.
• Bake in preheated oven 40 minutes.

ALL-TIME FAVORITE SWEET POTATO PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
• Bake in preheated oven until hot and golden brown on top, about 30 minutes.

GRANDMA'S JEWISH POTATO PUDDING

Steps:

• 1. Grease a covered casserole dish. Preheat oven to 350*.
• 2. Combine all ingredients well. Pour into baking dish. Cover and bake at 350* for 30 mintues. Uncover and bake 30 until done, crispy and brown on sides.