My 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.

SWEET POTATO PUDDING II

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 2-quart casserole dish.
• Mix together the sweet potato, sugar, light corn syrup, milk, melted butter, beaten eggs, ground nutmeg, ground cinnamon, salt, coconut, chopped pecans, and raisins in a large mixing bowl; spoon the mixture into the prepared dish.
• Bake in the preheated oven until the top is golden brown and the pudding is set, about 90 minutes.

LITHUANIAN KUGELIS (POTATO PUDDING)

Steps:

• Pre-heat oven to 350F degrees.
• Peel potatoes; place them in a bowl of cool water to keep from turning dark. (When removing each potato from the water to grate, dry off with a kitchen towel or paper towel to reduce moisture in the grated potatoes.)
• Cook bacon until crispy, do not drain. Add the butter to the pan with the bacon to melt. Reserve all grease. Set aside. Hold back (or fry more) some bacon bits for garnish, if desired.
• Warm the milk or cream; do not boil. Just make it warm to incorporate easier. Set aside.
• Grate the potatoes and onion into a bowl using the grater of your choice. Consistency should be like applesauce. Remove and discard any large pieces. Place in cheesecloth to squeeze excess moisture out of potatoes or place in a fine colander and allow to drain. Reserve the liquid drained from the potatoes. You will pour away the milky-watery liquid and add the potato starch that has collected back to your kugelis mixture.
• Put potato/onion mix in big bowl, add the butter/bacon/bacon grease and stir well. Slowly mix in the beaten eggs, one at a time like in the "old-country" or at once. Mix well. Discard the liquid from the drained potatoes; you will be left with a glob of starch in the bottom of the bowl. Add most of it (or all if you want) to the potato mixture and stir in.
• Add the warmed milk/cream slowly; add salt and pepper to taste. Mix well.
• Pour into a buttered 11 x 14-inch baking dish. A glass baking dish helps you see the level of brown the crust is attaining. Bake and test for doneness at 1 hour and 15 minutes or so. Like a cake, it will pull from the sides of the pan and a knife should come out clean. You may need to adjust baking time to get a nice brown crust. Slice and serve with sour cream and bacon bits on top, if desired.
• Remove from oven, allow to cool slightly. Cut into serving pieces.

KARTOFFEL KUGEL (ASHKENAZIC POTATO PUDDING)

Steps:

• Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
• Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
• Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
• Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
• Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.

SWEET POTATO PUDDING

Steps:

• Peel cut and grate sweet potatoes and place in a large mixing bowl. Add dark sugar, flour and raisins. Combine Grace Coconut Milk Powder with water, mix well and add to the sweet potato mixture. Add melted margarine,nutmeg,salt, cinnamon powder, vanilla, rum, lime juice and browning and mix well. Scrape mixture into a greased 10inch baking tin. Bake in a pre-heated oven 350 F or 180 degrees C for 1 1/2 - 1 3/4 hours.Note:5 pounds sweet potato will yield 12 cups when grated.

JAMAICAN SWEET POTATO PUDDING

Steps:

• 1. Preheat oven to 350°F
• 2. Mix grated potato, yam, flour, raisins and baking powder.
• 3. Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum and butter.
• 4. Pour milk mixture into potato mixture and beat until smooth.
• 5. Pour into a greased 9-inch pan.
• 6. Rest mixture about half hour.
• 7. Bake at 350°F about 1 to 1 1/2 hours until centre is set.

MY POTATO PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease two 8 inch square baking dishes.
• Shred the potatoes and place them in a bowl of cold water to prevent discoloration. In a large bowl, beat the eggs and 2 tablespoons of oil together. Stir in the onion. Drain the potatoes, and stir them into the egg mixture as well. Gradually mix in the matzo meal and baking powder. Season with salt and pepper. Divide the mixture between the two prepared pans, and spread evenly. Drizzle or brush remaining oil over the top.
• Bake for 1 hour in the preheated oven, or until nicely browned. Serve hot or cold.

GRANDMA'S JEWISH POTATO PUDDING

Steps:

• 1. Grease a covered casserole dish. Preheat oven to 350*.
• 2. Combine all ingredients well. Pour into baking dish. Cover and bake at 350* for 30 mintues. Uncover and bake 30 until done, crispy and brown on sides.