Cookbook:Potato Pudding

Potato Pudding
CategoryDessert recipes
TimePrep: 15 minutes
Cooking: 1 hour

Cookbook | Ingredients | Recipes Cuisine of the United Kingdom

This recipe for a sweetened potato pudding is from Cornwall, England.




  1. Run the potatoes through a sieve, potato ricer, or mouli-mill.
  2. Gently heat butter and cream together until butter is melted. Mix into potatoes.
  3. Beat eggs lightly, then mix into potatoes. Mix in the sugar, currants, lemon zest, nutmeg, and brandy.
  4. Either transfer to pastry-lined dish and bake in a moderately hot oven until golden-brown OR steam in a mould for about an hour.

Notes, tips, and variations

  • This recipe is dated to 1824 and is from St. Just W.I. in Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I.