CookEat Recipe
Warm Sweet Pudding of Potato
A sweet moulded pudding of ordinary floury potatoes, enriched with milk, eggs and butter and lightened with whipped whites.
Method
Steps
Step 1
Gather the ingredients: 700 g large floury potatoes; 150 g caster sugar; 50 g butter: 40 g for the mixture and 10 g for the mould; 20 g plain flour; 200 ml whole milk; 6 eggs, separated; A pinch of salt; 1/2 teaspoon ground cinnamon; 20 g fine breadcrumbs for the mould.
Step 2
Steam or boil the potatoes until tender, about 30–40 minutes depending on size. Drain, peel while hot and immediately press through a sieve or potato ricer.
Step 3
Return the mashed potato to a saucepan with 40 g butter and the flour. Gradually stir in the milk and work over gentle heat until smooth and thick, about 3–5 minutes. Add the sugar, salt and cinnamon and continue stirring briefly until fully incorporated.
Step 4
Remove from the heat and cool to lukewarm or cold. Mix in the six yolks, then whisk the six reserved whites to firm peaks and fold them in gently. For the lemon-scented alternative, omit the cinnamon and add the finely grated zest of 1/2 lemon with the sugar and salt instead; the rest of the method is unchanged.
Step 5
Heat the oven to 165°C. Grease a roughly 2 litre pudding mould with the remaining butter and coat with breadcrumbs, using the mould preparation established for the preceding puddings. Fill with the mixture, leaving room for expansion, and bake for about 45–60 minutes until set and at least 74°C in the centre.
Step 6
Rest briefly, then unmould carefully and serve warm. Cool leftovers promptly and refrigerate at 4°C or colder within 2 hours, eating within 2–3 days. This pudding uses ordinary potatoes, not orange sweet potatoes.
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