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.

Course Dessert

Cuisine Fusion

Keyword gluten-free, grain-free, wheat-free

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 50 minutes

Servings servings

Calories 396kcal

Author Clara Gonzalez

Ingredients

To make the jam

2 doz. strawberries , washed
½ cup of sugar
1 vanilla pod or 1 tablespoon of vanilla extract

For the pudding

3 cups of boiled and mashed potatoes (1 lb [0.48 kg] aprox)
2 small or medium eggs
¼ cup of milk
½ teaspoon of baking soda
¼ cup of butter at room temperature
1 cup of sugar
¼ teaspoon of 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.

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