Aartappel-Poeding (South Africa)

Boil 2 lbs potatoes and then mash them. Add 6 well-beaten eggs, and sugar to taste. Do not forget to put in a little salt. Flavor with vanilla, almond or lemon essence. Put dabs of butter on top and finish off with a good grating of nutmeg. Bake your pudding a nice light brown. You should use at least 6 eggs, but if you can spare more, so much the better, because your pudding will be all the lighter.

cook's notes

Most women made potato pudding in the same way, except that some preferred to use chopped almonds and grated lemon-rind instead of essences. Potato pudding made with lots of eggs and beaten up to a quivering lightness is deemed worthy of being presented to a bride. But before it is put into a bride's basket it is embellished with sparkling red cherries.

Recipe Source: Mrs. Isaacs, Wale St., Cape Town, in : Traditional Cookery of the Cape Malays : Food Customs and 200 Old Cape Recipes / Hilda Gerber