Best 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

Steps:

• Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray.
• On a foil-covered baking sheet, bake the sweet potatoes until soft, about 1 hour. Remove and let cool. Reduce the oven temperature to 325 degrees F. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, add the butter and mash until smooth. Add the eggs 1 at a time, beating well after each addition. Add the sugar, milk, cornmeal, salt and 1/2 teaspoon of the vanilla and beat until smooth. Pour the batter into the prepared baking dish. Arrange the pecan halves on top of the pudding and top with the brown sugar. Sprinkle the remaining 1/2 teaspoon vanilla by small droplets over the brown sugar. Bake until the top is browned, about 45 minutes.

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.

SWEET POTATO PUDDING

Steps:

• If making your own mashed sweet potatoes see notes below on how to cook.
• Preheat oven to 325°F and grease a medium sized baking dish (8x8 dish, or 11x7 rectangular dish)
• In a medium sized bowl mix together mashed sweet potato and butter until smooth.
• Mix in whisked eggs until completely combined, then add in the sugar, brown sugar, maple syrup, milk, salt, and vanilla.
• Pour into prepared baking dish then sprinkle with pecan halves and brown sugar.
• Bake for 30-40 minutes or until top is nicely browned and it's heated through.
• Serve as is or top with whipped cream!

SWEET POTATO PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.
• With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.
• Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature.
• In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.

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.

MATCHA CHIA PUDDING

Steps:

• In a large bowl whisk together almond milk, maple syrup and matcha. Stir in chia seeds. Let mixture sit for 15 minutes, stir again. Pour into 4 half-pint mason jars or ramekins. Refrigerate, covered, until thickened, at least 2 hours. Garnish with fresh raspberries.

SWEET POTATO PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2 quart baking dish.
• Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
• In a large bowl, combine the mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla; stir until smooth. Pour into buttered dish.
• Bake in preheated oven 40 minutes.

ALL-TIME FAVORITE SWEET POTATO PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
• Bake in preheated oven until hot and golden brown on top, about 30 minutes.