Cape Malay Potato Pudding with stewed dried fruit

Cape Malay Potato pudding recipe

Course: Dessert
Cuisine: Cape Malay
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 24
Calories: 296kcal
Author: Razena Schroeder
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.
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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


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.


Calories: 296kcal | Carbohydrates: 49g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 129mg | Potassium: 475mg | Fiber: 3g | Sugar: 38g | Vitamin A: 820IU | Vitamin C: 6.3mg | Calcium: 87mg | Iron: 2.6mg