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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
minutes
Cook Time
15
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
servings
Calories
396
kcal
Author
Clara Gonzalez
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:
396
kcal
|
Carbohydrates:
75
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
76
mg
|
Sodium:
313
mg
|
Potassium:
369
mg
|
Fiber:
2
g
|
Sugar:
52
g
|
Vitamin A:
330
IU
|
Vitamin C:
26.6
mg
|
Calcium:
30
mg
|
Iron:
0.6
mg