Sweet Potato Pudding

Another scrumptious pudding, this one was made with sweet potatoes.

Unadorned, it looks very ordinary, but scatter a few berries and it is transformed into a thing of beauty.
  
I tried some while it was warm and it was a very pleasing sweet flavour and had the texture of a slightly alcoholic egg custard tart.

Today, after a night in the refrigerator, it had become slightly more dense but was just as delicious.

I have several recipes in my books.   I contemplated making this one...

In the end I decided to make one from another book of recipes.     I couldn't resist, once I had seen that it actually had the name of the woman who had given the recipe to cook.

So here we have:    

Mrs Butler's Sweet Potato Pudding

Line a dish with puff paste 1 lb boiled sweet potatoes beaten in a marble mortar with one quarter lb of butter 4 oz sugar 1/4 pint of cream four spoonfuls of brandy candied orange peel cut thin and the yolk of 8 eggs well beaten a little salt.

No instructions about mixing or baking, but that is pretty normal.

No way was I going to use 8 egg yolks.   I reduced everything by half and also had to omit the candied peel because I had used it all up in baking a batch of gingerbread biscuits.

So, my version was:
I lined a dish with leftover shortcrust pastry and plaited the rim, just because I could.    Then I baked it blind, making sure that the base was nice and dry.

1/2 lb boiled sweet potatoes which I pushed through a sieve and then mixed with 2 oz butter, 2 oz sugar and 1/8 pint of cream.   I added two tablespoonful of brandy and 4 well beaten egg yolks.  Poured it all into the pastry dish and put it back into the oven.

I baked it (in my moody Rayburn, no wind to cheer it on) at around 170 degrees until I was happy with the degree of wobble.

Thank you Mrs Butler and thank you to the mystery woman who wrote her recipes in that particular book.  

Yes, I would make it again, it was lovely.