Potato Pudding

  • 2 ½ stone potatoes
  • 2 ½ lb plain flour
  • 3 tsps salt
  • 3 tsps mixed spices (optional)
  • 3 tsps caster sugar
  • 3 tsps soft brown sugar

Peel and boil the potatoes. Sift together the flour, salt, caster sugar and spices (if using) and add to the boiled potatoes. Mash together in a large bowl. Once mashed form the mix into lots of small ‘loaves’ the size of scons. Leave on a plate overnight to run and turn sloppy. In the morning grease a large pan with butter including the lid. Place the pudding loaves evenly in the dish - mashing a little more to even out if needed. Cook for eight hours at 150 degrees stirring every hour. After 7 hours stir in the 3 tsps of soft brown sugar. Serve warm from the saucepan.

* Also known as Purdy Pudding the dish is traditionally served on halloween