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A few Sweet Ideas

Appears in
A Passion for Potatoes
A Passion for Potatoes

By Paul Gayler

Published 2010

  • About
Potatoes are so adaptable that they can even be used in puddings. They add lightness and moisture to all sorts of sweet dishes, and can replace suet or a proportion of the flour in steamed and baked puddings, pastry and some cakes. Orange-fleshed sweet potatoes, with their honeyed, almost caramelised flavour, are a natural when it comes to desserts. Don’t be tempted to substitute white-fleshed sweet potatoes, though - their taste and texture are not the same at all.

This chapter contains just a few ideas for potato puddings but gives a fair indication of their versatility. Chunky Orange Marmalade Tart includes a little mashed potato in the pastry for a light, soft texture. Stuffed Almond Pancakes with Peach Brandy Sabayon rely on potatoes to produce delicate, thin crĂŞpes. And grated potato is the secret ingredient in Steamed Lemon and Apricot Pudding. Other recipes, such as Cuban Bread Pudding, are based on potato bread. Ordinary bread can be substituted but potato bread has a unique flavour and texture that add an indefinable quality to these dishes - it would always be my first choice for making them.

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