Cranberry Pudding

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Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The cranberry is said to take its name from the cranes that feed off the berries. It seems a pity that cranberries make such a short appearance in the year, ending up as a sauce and little else. The following pudding is a novel way of presenting them. You can substitute cranberries with huckleberries, but you’ll have to grow them yourself.

Ingredients

  • 6 oz (175 g) potatoes, cleaned, cooked and puréed
  • ½ oz (15 g) butter
  • 1 lb (450 g) cranberries
  • 7 oz (200 g) caster sugar
  • ½ teaspoon ground cinnamon
  • 3 eggs
  • 1 tablespoon icing sugar

Method

Spread the butter over the base of a 2-pint (1.1 litre) shallow, ovenproof dish. In a saucepan, gently heat the cranberries and 4 oz (110 g) of the caster sugar together for 5 minutes. Stir in the cinnamon and spoon into the prepared dish.

Separate the eggs and, in a bowl whisk the yolks with the remaining sugar until light and fluffy. Beat in the potato purée and continue beating for 1 minute.

In a clean bowl, whip the egg whites until they make soft peaks, then fold into the potato mixture. Pour over the cranberries and level the top.

Bake in the centre of the oven heated to gas mark 5/375°F/190°C for about 30 minutes until risen and a golden brown. Dust with the icing sugar and serve with cream or custard.

The aphrodisiac qualities of the potato (once called The Apple of Love) were believed in the nineteenth century to account for the population explosion in Ireland.

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