Cape Malay Potato Pudding Recipes

CAPE MALAY POTATO PUDDING RECIPE

Steps:

• 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.