It’s grey, drizzly and grungy outside so time for a little comfort food. This is a taster from my new book Recipes From an Unknown Kitchen and comes curtesy of the 1940s. Irish Potato Pudding…creamy, filling and comforting on a cold day.
Irish Potato Pudding (Anon)
When meat was scarce potatoes and cheese were a major part of the diet designed to fill on a short budget and rationing.
6 fair sized potatoes (or about 600g)
300ml hot milk
50g grated cheese
Cook the potatoes and pass through a sieve or mash very well until smooth. Heat the milk with the butter until the butter has melted., add this to the potato. The consistency will vary depending on the type of potato used but it needs to be more liquid than normal mashed potato as the baking will make it stiffer. Separate the eggs and whisk the whites until stiff. When the potato is cool mix in the grated cheese, the yolks of the eggs and salt & pepper to taste. The whites are then folded in and the whole placed in a deep dish. Add a little grated cheese to the top and bake for 30 – 40 minutes at 190oc/ 375of / gas 5 until the top is golden brown.