Ingredients
-
1kg potatoes (cubed and boiled until soft)
-
1/2 tsp salt
-
65g butter (approximately 1/2 a stick)
-
25g soft butter to grease the baking dish
-
1 litre milk
-
30ml custard powder (approximately 20g or 2 tablespoons mixed in 125ml of the milk)
-
1/4 tsp almond extract
-
1/2 tsp fine cardamom
-
1/4 tsp fine cinnamon (for dusting)
-
8 extra large eggs
-
385g condensed milk (approximately 1 can)
-
250ml fresh cream
For the Stewed Fruit:
-
500g dried peaches
-
water to cover
-
500ml white sugar
-
3 pieces stick cinnamon
Method
Peel and cube the potatoes then cover with water, add salt and boil until soft.
Drain the potatoes, return to pan and heat to remove any residual water then remove from the heat.
Preheat the oven to 180°C.
Grease an ovenproof baking dish of 3 litre capacity with the 30g 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 butter and mix through until the butter is completely melted.
Heat the milk and set aside 125ml, then add the remainder to the mashed potato mixture.
Mix the custard powder with the 125ml milk and add to the potato mixture.
Add the fine cardamom 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 pour into 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.
For the Stewed Fruit:
Cover the dried peaches with water and allow to soak for at least 24 hours.
Strain 250ml of the soaking liquid from the peaches into a pot, straining out any grit.
Add two cups of sugar and stick cinnamon then boil for 8-10 minutes until thick and sticky.
Add the peaches to the syrup and boil for two minutes. Remove from heat and allow to cool. Then serve with potato pudding.
tantalisemytastebuds.com