Potato and Strawberry Pudding Recipe
Potato and Strawberry Pudding Recipe: This delicious dessert combines the flavors of the two crops for which Constanza is best known. Unusual, but delicious.
Servings 6 servings
Calories 396kcal
Ingredients
To make the jam
- 2 doz. strawberries , washed
- ½ cup sugar (white, granulated)
- 1 vanilla pod or 1 tablespoon of vanilla extract
For the pudding
- 3 cup boiled and mashed potatoes (1 lb [0.48 kg] aprox)
- 2 egg (medium)
- ¼ cup milk (whole or skim)
- ½ teaspoon baking soda
- ¼ cup room-temperature butter
- 1 cup sugar (white, granulated)
- ¼ teaspoon salt
Instructions
To make the jam
- Remove the stems from the strawberries. Cut the strawberries into quarters.
- Place in a deep-bottom pot. Using a potato masher crush the strawberries.
- Add sugar and vanilla extract or vanilla seeds.
- Cook over very low heat until it has the consistency of jam. Stir frequently to avoid burning.
- Remove from the heat and cool to room temperature.
For the pudding
- Heat oven to 300 ºF (150º C)
- Pass the mashed potatoes through a potato ricer. There should be no lumps.
- Mix the mashed potatoes with eggs, milk, baking soda, butter, sugar and salt.
- Whisk until it is well-mixed.
- Place into self-standing paper cups or ramekins.
- Bake for 35 minutes, or until they get golden brown on top.
- Take out of the oven. They will quickly deflate (don't worry!). Fill the hollow space with the strawberry jam.
- Serve at room temperature.
Nutrition
Calories: 396kcal | Carbohydrates: 75g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 76mg | Sodium: 313mg | Potassium: 369mg | Fiber: 2g | Sugar: 52g | Vitamin A: 330IU | Vitamin C: 26.6mg | Calcium: 30mg | Iron: 0.6mg