Cape Malay Potato Pudding (Aartappel porring)

Cape Malay Potato Pudding with stewed dried fruit

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.

Potato Pudding is one of those unique potato recipes that seems to have originated with the Cape Malay community in Cape Town, as 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 dishes that came out of Cape Malay homes, it 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.

Cape Malay Potato Pudding with stewed dried fruit

Some of the best potato recipes included Potato Koesisters (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 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.

How to make 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.
Cape Malay Potato Pudding with stewed dried fruit

Cape Malay Potato pudding recipe

Potatoes get a new lease on life in this Cape Malay Potato Pudding recipe with hints of almond extract, cardamom and cinnamon and is delicious with stewed dried peaches or without.
5 from 4 votes
Print Pin Rate
Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Servings: 24
Calories: 296
Author: Razena Schroeder

Ingredients

Potato Pudding

  • 1 kg potatoes (cubed and boiled until soft)
  • 1/2 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)
  • 1/4 tsp almond extract
  • 1/2 tsp fine cardamom
  • 1/4 tsp fine cinnamon (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
  • 500 ml sugar (fine granulated white)
  • 3 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 30 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 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 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 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

Calories: 296kcal (15%) | Carbohydrates: 49g (16%) | Protein: 5g (10%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Cholesterol: 85mg (28%) | Sodium: 129mg (6%) | Potassium: 475mg (14%) | Fiber: 3g (13%) | Sugar: 38g (42%) | Vitamin A: 820IU (16%) | Vitamin C: 6.3mg (8%) | Calcium: 87mg (9%) | Iron: 2.6mg (14%)

Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

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Below are the original photos taken on an iPhone 6 Plus in 2015. 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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32 Comments

  • Reply
    Tougheeda
    July 17, 2017 at 5:32 am

    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.

    • Reply
      Razena Schroeder
      July 17, 2017 at 9:41 am

      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.

  • Reply
    Sara @ Life's Little Sweets
    November 8, 2015 at 1:05 am

    Wow, I have never heard of potato pudding, this looks exactly like something I would love, pinning for later!

    • Reply
      Razena Schroeder
      November 8, 2015 at 8:06 am

      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.

  • Reply
    Dannii @ Hungry Healthy Happy
    November 3, 2015 at 3:03 pm

    What a great way to use potatoes. I never would have thought to use them in a pudding.

    • Reply
      Razena
      November 3, 2015 at 5:09 pm

      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 🙂

  • Reply
    Boastful Food
    November 2, 2015 at 4:26 am

    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!

    • Reply
      Razena
      November 2, 2015 at 4:32 pm

      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 🙂

  • Reply
    Ange
    November 1, 2015 at 2:04 am

    I’ve never seen potato used in dessert like this! Its looks so good too. I love the spices.

    • Reply
      Razena
      November 1, 2015 at 11:09 am

      Thanks Ange. The spices are not overpowering and give the dessert a lovely warming quality 🙂

  • Reply
    Valentina
    November 1, 2015 at 12:52 am

    This is so brilliant! How delicious!

    • Reply
      Razena
      November 1, 2015 at 1:56 am

      Thank you. I hope you try it 🙂

      • Reply
        Fatima Galvaan
        May 27, 2018 at 1:41 am

        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 😊

        • Reply
          Razena Schroeder
          May 27, 2018 at 12:04 pm

          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.

  • Reply
    Sarah
    October 31, 2015 at 6:05 am

    I can imagine that the texture of this is just great! I bet South African cuisine is just full of interesting noms 🙂

    • Reply
      Razena
      October 31, 2015 at 5:22 pm

      South African cuisine has a few gems, and this is one of my favorites 🙂

  • Reply
    Platter Talk
    October 30, 2015 at 6:28 pm

    This looks like a fun new recipe; we always have potatoes on hand so I look forward to trying this one!

    • Reply
      Razena
      October 31, 2015 at 1:11 am

      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 🙂

  • Reply
    LydiaF
    October 30, 2015 at 3:30 pm

    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 🙂

    • Reply
      Razena
      October 30, 2015 at 6:10 pm

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

      Your wind fritters look amazing too 🙂

  • Reply
    Marvellina @ What To Cook Today
    October 30, 2015 at 6:55 am

    Gosh..this is a must try for me. I love potatoes !!

    • Reply
      Razena
      October 30, 2015 at 1:15 pm

      It is a lovely dessert, so please do try it 🙂

  • Reply
    Michele Wallace
    October 30, 2015 at 12:37 am

    This is two of my favorite things… Potatoes and pudding! Going to have to make this!

    • Reply
      Razena
      October 30, 2015 at 12:50 am

      Haha… I love this pudding, and hope you do too 🙂

  • Reply
    Melissa
    October 30, 2015 at 12:31 am

    Love this idea. It’s easy to forget potatoes are so versatile.

  • Reply
    Melissa
    October 30, 2015 at 12:28 am

    I would breve have thought of using potato in a pudding. I bet it gives a great texture. Definitely going to try this one.

    • Reply
      Razena
      October 30, 2015 at 12:56 am

      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.

  • Reply
    Fareeha Ahmed
    August 4, 2015 at 9:09 am

    Wow, looks fabulous.. Potato Pudding?? That really sounds interesting and tasty.. what an interesting idea.. i need to try this asap

    • Reply
      Razena
      August 4, 2015 at 9:25 am

      Lol yes pudding! If you love creamy, dreamy puddings then this will be perfect 🙂

  • Reply
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  • Reply
    Krishna Kumari
    August 1, 2015 at 1:13 pm

    Never heard of pudding made of potato. Hats off to your creativity…

    • Reply
      Razena
      August 1, 2015 at 6:53 pm

      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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