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.