Potato Pudding

Potato Pudding
Recipe type: Potato Dishes
Serves: 4
  • 11 ounces cooked potatoes shredded
  • 3 ounces butter
  • 6 ounces sugar
  • 6 ounces raisins
  • 1 small glass Sherry
  • 4 eggs, separated
  • 1 Tablespoon cornstarch
  • salt
  • breadcrumbs
  • 3 ounces almonds sliced
  1. Cream the butter well.
  2. Add egg yolk, sugar, salt and cornstarch and mix well.
  3. Add the potatoes, sherry and the raisins.
  4. Beat eggwhites until stiff; fold into all.
  5. Butter a pudding form and sprinkle the breadcrumbs all over.
  6. Fill in mixture, cover and cook in [url href="https://www.epicurus.com/Glossary/bain-marie-5/41491>Bain-marie[/url] on medium high temperature for 35 minutes.
  7. Uncover and bake in medium hot oven for 15 minutes.
  8. Invert on a plate and garnish with the almonds.
  9. Serve with cherry juice, hot or cold.
Variations: Substitute mashed sweet potatoes for regular potatoes. Add nutmeg and cook in small individual cups as shown in the photo.
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