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.
Print Recipe

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 | 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