Ingredients

Method

For the filling:
• 1 kg potatoes, peeled and cubed
• ½ t salt
• 130 g butter
• 1 litre milk
• 360 g sugar
• 2 T vanilla essence
• 6 T custard powder
• 3 T cake flour
• 1 t baking powder
• ½ t ground cardamom
• 10 free-range eggs
For the stewed fruit:
• 240 g sugar
• 2 cups water
• 1 cinnamon stick
• 500 g mixed dried fruit

Method

Ingredients

1. To make the filling, cook the potatoes until soft and drain. Return to the pan and add the butter and whisk or mash until smooth. Set aside. Preheat the oven to 180°C.

2. In a separate bowl, whisk the milk and sugar until the sugar has dissolved. Add the vanilla, custard powder, cake flour, baking powder and cardamom, whisking well after each addition. Whisk eggs until well combined, then add to the mixture. Mix well, then add the mashed potatoes and mix until well combined.

3. Pour the mixture into a greased 3-litre baking dish through a sieve, pushing it through so the filling bakes smoothly. Bake for 1 hour.

4. To make the stewed fruit, place the sugar, water, cinnamon stick and dried fruit in a saucepan and cook over a medium-high heat for 20–25 minutes, or until soft and a syrup has formed.

5. Spoon the stewed dried fruit over the potato pudding. Serve warm or cold as a pudding or cut into squares.

Find more Eid recipes here.

Production: Khanya Mzongwana
Photograph: Jan Ras