Ingredients

Method

• 1 kg potatoes  
• ½ t salt  
• 250 g butter  
• 12 free-range eggs  
• 400 g sugar 
• 1 t vanilla essence  
• 1 t almond essence
• ½ t ground cardamon
• 2 T custard powder
• 2 T self-raising flour 
• 1 litre full-cream whole milk  
• ground cinnamon, for dusting  
For the stewed fruit: 
• 200 g sugar 
• 1 star anise  
• 1 cinnamon stick 
• 250 g mixed dried fruit  
• 1 cup water  
• pinch cream of tartar 

Method

Ingredients

1. Boil the potatoes in salted water until soft. Drain and mash until very smooth, then add the butter. Set aside. Preheat the oven to 180°C.

2. In a separate glass bowl, whisk the eggs until light and frothy. Add the sugar, vanilla, almond essence and cardamon and beat until combined.

3. Add 3 cups milk to the egg mixture and beat until well incorporated. Mix the remaining milk with the custard powder and flour until smooth.

4. Add the custard-and-flour mixture to the egg mixture and whisk until smooth. Add the mashed potatoes and beat until smooth.

5. Strain the mixture through a fine sieve into a well-greased casserole dish and bake for 40 minutes or until set and golden. Allow to cool slightly then dust with cinnamon and serve with the stewed fruit.

6. To make the stewed fruit, place all the ingredients into a small saucepan. Bring to a boil then reduce the heat and simmer over a medium-low heat until soft.

Find more potato recipes here

Stylist: Marcelle de Beer
Food assistant: Bianca Jones
Videographer: Barry de Villiers
Photographer: Jan Ras