Cape Malay Potato Pudding served with stewed dried fruit was one of my favorite childhood desserts and one of the best potato recipes you can make.
At family functions I always checked how many different potato pudding recipes were represented, and tried to taste them all. It was my mission to find who made the smoothest silkiest baked white potato pudding recipe.
The potato pudding recipe is one of those unique potato recipes that seems to have originated with the Cape Malay community in Cape Town. I have not seen any similar baked milky potato pudding recipes from anywhere else using white potatoes. We also do a mean sweet potato pudding called Gestoofde patat (Stewed Sweet Potato), that is egg and dairy free.
Like many other Cape Malay recipes this easy potato pudding recipe uses a simple everyday ingredient like potatoes, and transforms it into something delicious and decadent. There are a few other white potato recipes beloved by Cape Malays that are not roasted potato recipes or easy potato soup recipes. Some of the best potato recipes included Potato Koesisters (spiced yeasted potato doughnuts) and Potato fritters.
During my childhood the desserts served at family or social events in the community were often the traditional and old fashioned ones, like Cape Malay Potato Pudding or Sago pudding served with the most fragrant Stewed dried fruit. Very often there was also the traditional Bread pudding or baked 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 that as a result the pudding may not have set as well as it usually did, and I confirmed it the following day when I noticed that the texture was still quite loose when completely chilled.
For my Cape Malay Potato Pudding incarnation, I also used the basis of my Aunt Gadija’s recipe but adjusted the flavorings and added fresh cream. I like the richness and smooth texture that the combination of fresh cream and condensed milk gives to baked desserts. I always remember the custard powder!
The stewed dried apricot and peach compote 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.
How to make Cape Malay Potato Pudding and stewed dried fruit
- Traditionally this pudding does not require a bain-marie (water bath) when baked. However, I find that it gives a much better result and would recommend it if you have steady hands and patience. The baking time stays unchanged.
- Almond extract can be very overpowering so do not add more than 1/2 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 the same amount cornflour.
- In summer the pudding can be made a day ahead and served cold with the stewed fruit.
- 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 60-125 ml sugar to the potato pudding mixture when you add the condensed milk.
- 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.
Other recipes you may like
- Traditional South African Milk tart (Melktert)
- Deliciously decadent Espresso Cookies and Cream Mousse
- Sinfully Moist Lindt Brownies with Nutella sauce
- Ambrosial No bake Strawberry Jelly Cheesecake Slice
- Macerated Strawberries and Mascarpone Cream with Balsamic vinegar
Cape Malay Potato pudding recipe
Ingredients
Potato Pudding
- 1 kg potatoes cubed and boiled until soft
- ½ tsp salt
- 65 grams butter approximately 1/2 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 tsp almond extract
- ½ tsp cardamom powder
- ¼ tsp cinnamon powder for dusting
- 8 extra large eggs
- 385 grams condensed milk approximately 1 can
- 250 ml fresh cream
Stewed fruit
- 500 grams dried peaches soft eating peaches preferred
- water to cover
- 400 g white granulated sugar 500ml or 2 cups
- 2 pieces stick cinnamon
Instructions
White Potato Pudding
- 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.
Stewed fruit
- 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.
Nutrition
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
This was first published on 31 July 2015 and was updated with new photos to celebrate it being the top post of 2017.
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Very tasty 🤤 I messed it up but it still tasted great
Oh no! What did you do?
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.
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.
Wow, I have never heard of potato pudding, this looks exactly like something I would love, pinning for later!
I think very few people outside of Cape Town have ever heard of potato pudding, let alone eaten it 🙂 I hope you try it some time and let me know what you think.
What a great way to use potatoes. I never would have thought to use them in a pudding.
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 🙂
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!
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 🙂
I’ve never seen potato used in dessert like this! Its looks so good too. I love the spices.
Thanks Ange. The spices are not overpowering and give the dessert a lovely warming quality 🙂
This is so brilliant! How delicious!
Thank you. I hope you try it 🙂
Shukran, this recipe sounds delicious. I grew up with potatoes pudding served at various family functions. Started making it myself couple of years ago and loved it. However, I’ll defnitely try your recipe during Ramadaan 2018 (15th) on Boeber night 😊
My father’s tietie made the best potato pudding and stewed dried fruit and the very first time I tasted potato pudding was at a wedding when I was a child. She gave me a bowl and I’ve been smitten ever since. When I was a teenager and went to the family functions with my mother, I would check out all the aunty’s potato puddings and try every single one of them to see which one was the smoothest and had no excess liquid. I buy the soft eating dried peaches at Woolies, if you are going to make the stewed fruit with it.
I can imagine that the texture of this is just great! I bet South African cuisine is just full of interesting noms 🙂
South African cuisine has a few gems, and this is one of my favorites 🙂
This looks like a fun new recipe; we always have potatoes on hand so I look forward to trying this one!
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 🙂
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 🙂
Thanks Lydia. The combination of warming spices and almond extract make this very delicious indeed.
Your wind fritters look amazing too 🙂
Gosh..this is a must try for me. I love potatoes !!
It is a lovely dessert, so please do try it 🙂
This is two of my favorite things… Potatoes and pudding! Going to have to make this!
Haha… I love this pudding, and hope you do too 🙂
Love this idea. It’s easy to forget potatoes are so versatile.
I would breve have thought of using potato in a pudding. I bet it gives a great texture. Definitely going to try this one.
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.
Wow, looks fabulous.. Potato Pudding?? That really sounds interesting and tasty.. what an interesting idea.. i need to try this asap
Lol yes pudding! If you love creamy, dreamy puddings then this will be perfect 🙂
Never heard of pudding made of potato. Hats off to your creativity…
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.