Cape Malay Potato pudding recipe
halaal recipes, make-ahead, winter 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.
cubed and boiled until soft
approximately 1/2 a stick
soft butter to grease the baking dish
approximately 20 grams or 2 tablespoons mixed in 125ml of the milk
extra large eggs
approximately 1 can
soft eating peaches preferred
water to cover
fine granulated white
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 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.
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.