P E I Potato Pudding
Experience the comforting warmth of P.E.I. Potato Pudding, a traditional dessert inspired by the flavors of Prince Edward Island. This unique recipe transforms creamy Russet potatoes into a velvety base sweetened with brown sugar and enriched with butter, eggs, and fragrant spices like cinnamon and nutmeg. The addition of optional raisins adds a delightful burst of sweetness. Perfectly balanced and baked to golden perfection, it combines the heartiness of potatoes with the indulgence of a classic pudding. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a nostalgic dessert that’s equal parts rustic charm and refined flavor. Ideal for family gatherings or holiday celebrations, this versatile dish is a must-try for potato lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 60 grams Butter
- 150 grams Brown sugar
- 100 grams All-purpose flour
- 240 ml Milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 50 grams Raisins (optional)
Instructions
Peel and dice the potatoes into evenly sized chunks. Boil in a pot of salted water until fork-tender, about 15-20 minutes. Drain and set aside to cool slightly.
Preheat your oven to 175°C (350°F) and grease a 9-inch baking dish.
In a large mixing bowl, mash the boiled potatoes with a potato masher or fork until smooth. Add the butter while the potatoes are still warm, and mix until melted and incorporated.
Stir in the brown sugar, flour, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until all ingredients are well-combined and the batter is smooth. If using raisins, fold them into the mixture.
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Place the baking dish into the preheated oven and bake for 60 minutes or until the pudding is golden brown on top and set in the middle.
Remove the pudding from the oven and let it cool for 10-15 minutes. Serve warm as a standalone dessert or with a dollop of whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 388.6 g | 141% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 194.5 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 651 mg | 50% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4041 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
