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 35minutes
Cook Time 15minutes
Total Time 50minutes
Servings 6servings
Calories 396kcal
Author Clara Gonzalez
Ingredients
To make the jam
2doz. strawberries, washed
1/2cupof sugar
1vanilla pod or 1 tablespoon of vanilla extract
For the pudding
3cupsof boiled and mashed potatoes(1 lb [0.48 kg] aprox)
2small or medium eggs
1/4cupof milk
1/2teaspoonof baking soda
1/4cupof butter at room temperature
1cupof sugar
1/4teaspoonof 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.