Cape Malay Potato Pudding recipe

Cape Malay Potato pudding recipe


One of my favorite childhood desserts was Cape Malay Potato Pudding, served with stewed dried fruit. It was the first thing that sprang to mind when I participated in a blogger challenge using the humble potato.

It is one of those dishes that seems to have originated with the Cape Malay community in Cape Town, as I have not seen any similar potato pudding recipes from anywhere else. Like many other dishes that came out of Cape Malay homes, it uses a simple everyday ingredient like potatoes, and transforms it into something delicious and decadent.

Cape Malay Potato Pudding recipe
Potato pudding

During my childhood the desserts served at family or social events in the community were often the traditional ones, like Cape Malay Potato Pudding served with the most fragrant stewed dried fruit or Milk Tart.

When my cousin used my aunt’s recipe for potato pudding for an event at our home, she indicated that she had forgotten to add custard powder to it. She said at the time that the pudding had not set as a result, and I confirmed it the following day when I noticed that the texture was still quite loose.

Cape Malay Potato Pudding recipe
Potato pudding sliced into squares

For my Cape Malay Potato Pudding incarnation, I remembered the custard powder and also added fresh cream as I like the richness it gives to baked desserts.

The peaches are an optional extra, but I had never imagined how much I would enjoy the way these peaches turned out. The lengthy soaking ensures that it is well rehydrated and I was astounded at how much they looked like fresh peaches, all lush and soft, but so much sweeter.

Potatoes get a new lease on life in my Cape Malay Potato Pudding recipe with hints of almond extract, cardamom and cinnamon and is delicious with stewed dried peaches or without. I also used the basis of my Aunt Gadija’s recipe but adjusted the flavorings and added fresh cream to make it even more unctuous and rich.

Cape Malay Potato Pudding recipe
Potato pudding ready to eat

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5.0 from 4 reviews
Potato pudding recipe
Prep time
Cook time
Total time
Creamy, indulgent potato pudding flavoured with almond extract, cardamom and cinnamon.
Recipe type: Desserts
Cuisine: Cape Malay
Serves: 1 large dish
  • Pudding
  • 1 kg potatoes, cubed and boiled until soft
  • ½ teaspoon salt
  • 65 grams butter (approximately ½ a stick)
  • 25 grams soft butter to grease the baking dish
  • 1 litre milk, divided
  • 30 ml custard powder (approximately 20 grams or 2 tablespoons) mixed in 125ml of the milk
  • ¼ teaspoon almond extract
  • ½ teaspoon fine cardamom
  • ¼ teaspoon fine cinnamon for dusting
  • 8 extra large eggs
  • 1 can condensed milk, approximately 385 grams
  • 250 ml fresh cream
  • Stewed fruit
  • 500 grams dried peaches
  • water to cover
  • 2 cups sugar
  • 3 sticks cinnamon
  1. Pudding
  2. Peel and cube the potatoes then cover with water, add the salt and boil until soft.
  3. Drain the potatoes and return to pan and heat to remove any residual water then remove from the heat.
  4. Pre-heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
  5. Grease an ovenproof baking dish of 3 litre capacity with 30 grams butter. Use a square or rectangular dish to make it easier to cut into squares for serving.
  6. 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.
  7. Heat the milk and set aside 125 ml, then add the remainder to the mashed potato mixture.
  8. Slake the custard powder with the 125 ml milk and add to the potato mixture.
  9. Add the fine cardamom and almond extract and mix to combine.
  10. 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.
  11. Add the fresh cream and whisk to combine.
  12. Slowly add the potato mixture into the egg mixture and whisk to aerate, ensuring that the eggs and potato are thoroughly combined.
  13. Beat for another minute until it is all incorporated then decant into the buttered oven proof dish.
  14. Dust with fine cinnamon.
  15. Bake for 50 minutes or until set.
  16. Stewed fruit
  17. Cover the dried peaches with water and allow to soak for at least 24 hours.
  18. The peaches will rehydrate beautifully and look like lush lobes, but have the sweetness of dried fruit.
  19. Drain the liquid from the peaches into a pot, straining out any grit.
  20. Add the two cups of sugar and stick cinnamon then boil for 8-10 minutes until thick and sticky.
  21. Add the rehydrated peaches to the sugar syrup and boil together for two minutes before removing from the heat and allowing to cool.
  22. When cooled, decant into a glass dish that has a sealing lid, refrigerate and use when required.
Soak the peaches at least 24 hours before the stewed peaches and potato pudding must be served.
If you don't want to serve the pudding with stewed fruit, add another 125 ml sugar to the potato pudding.
Do not cook the peaches in the syrup for too long as they will be very delicate and will break to mush.
The peaches can be served warm, cold or reheated as needed.
The peaches can also be served for breakfast with greek yoghurt.
Almond extract can be very overpowering so do not add more than ½ teaspoon in total to the pudding, as it will leave a weird, almost bitter aftertaste.
If you do not have custard powder, you can substitute cornflour.



Author: Razena Schroeder

Always remember life is short, so live it well and be kind.

30 thoughts on “Cape Malay Potato Pudding recipe”

  1. I was invited to a 21st on the weekend and made this scrumptious pudding (for the first time in my life – Five scores and two) to take along. Yum! it was delicious. With lots of compliments! I actually followed the recipe to a “T”(besides over measuring on the almond essence). Thanks for sharing.

    1. Alhamdulillah that your pudding was a success! Growing up I used to eat every relative’s potato pudding just to see which one’s I loved the most… usually the ones that had no lumps and were not watery from too much sugar.

    1. My ancestors were inventive people, who made do with what they had on hand. That is probably how this came about in the first place 🙂

  2. What?! This sounds like the most marvelous thing in the world! What exactly is custard powder? Does it go by any other names? I’ll have to get my hands on some and try this recipe soon!

    1. Haha… custard powder is a cornflour based powder that thickens to form a custard like sauce when added to heated milk and sugar. It is an egg-free alternative to egg custard created by an English pharmacist and food manufacturer, Alfred Bird, whose wife had was allergic to eggs and yeast. He also invented baking powder so that she could eat bread 🙂

    1. I think that’s probably how this dessert came about in the first place. They had some potatoes on hand and wanted to make something cheap and easy and lush… potato pudding to the rescue 🙂

  3. This sounds fabulous! I’ve had desserts made with carrots and sweet potatoes so this isn’t much of a stretch for me. Plus there’s cardamom, my favorite 🙂

    1. Thanks Lydia. The combination of warming spices and almond extract make this very delicious indeed.

      Your wind fritters look amazing too 🙂

    1. As long as the potatoes are nice and finely mashed it gives a great texture. I hope you try it and let me know how you liked it.

    1. I wish it was my bright idea!!! Fortunately for me our ancestors thought this one up a long long time ago. I don’t remember a time when it wasn’t a feature of a family function. It is even sometimes served at weddings, although nowadays youngsters tend to go for more modern desserts.

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