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Tuesday, May 16, 2023

Paragon Pudding

I found this one in The Ideal Cookery Book, Third Edition, available on Project Gutenberg, and was intrigued by the fact that it used potatoes to make a dessert. The ingredients weren’t expensive so I figured I had nothing to lose by trying. It actually came out pretty well, though it took much longer to make than expected as we had a three-day power outage due to an ice storm in the middle of the process. Looks like a good way to use up leftover mashed potatoes.

1 pound peeled and cooked potatoes (measured before cooking)

¼ cup butter, melted

rind and juice of 2 lemons (or 4 tablespoons bottled lemon juice)

5 oz sugar

2 eggs

pinch salt

½ teaspoon vanilla*

Rub potatoes through a sieve. Add butter, then grated rind, sugar, eggs, lemon juice and vanilla.

Spoon into a greased 9-inch pie plate. Bake at 350°F for 30 minutes.

I served this with an amaretto-flavoured hard sauce because I was afraid it would be bland. It actually wasn’t, but the hard sauce did work well with it. You could also use whipped cream to dress it up a bit.

* not called for in the recipe but I put it in anyway

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