Potato pudding
Potato pudding (flourless) with cocoa and raisins is a recipe from the cucina povera of Emilia-Romagna
Servings 6 servings
Equipment
- 1 dome mold, 1/2 liter capacity
Ingredients
- 500 g of yellow or white potatoes, boiled with the skin
- 30 g of raisins
- hot water and cognac or rum to taste
- 1 regular egg
- 125 g of powdered sugar
- 50 g of bitter cocoa
- 80 g of melted butter
- 30 g of of chocolate drops
- 150 g of heavy cream or milk
Instructions
- Preheat oven to 180C (356F) degrees.
- Peel the potatoes and mash them with a potato masher; set aside.
- Put the raisins in a bowl with some hot water and one or two tablespoons of Cognac (or rum). Set aside.
- In a large bowl, shell and pour in the egg.
- Add the powdered sugar and, using electric whips, mix the mixture for two minutes.
- Add the bitter cocoa and the mashed potatoes, melted butter, and liquid cream (at the beginning 100 g, another 50 if you feel the pudding is a bit thick). Using whips, stir the mixture until well blended.
- Add the raisins drained from water and Cognac, and chocolate drops, and mix with a metal spoon to incorporate them.
- Line the mold with moistened and squeezed baking paper, pour in the mixture, cover with aluminum foil, and place the mold in an oven dish with water (so that the dome of the mold is submerged in the water).
- Bake in preheated oven for 30 minutes; remove the aluminum foil and cook for another 30 minutes.
- Open the oven door, not completely, and let cool.
- Turn the mold upside down on a serving plate, remove the mold and baking paper, and serve the pudding with whipped cream or ice cream on the side.
Tips
- Make the pudding the day before, if possible.
- Store in the refrigerator.
- Store leftover in the fridge for a couple of days.