Those Who Harvest
Those Who Harvest
Those Who Harvest

Recipes from

Potato Pudding and Grapefruit Syrup


1kg potatoes
1 tsp salt
30g butter
1L milk divided
30ml custard powder
5 whole cardamom pods
8 eggs
1 can condensed milk
250ml fresh cream
2 grapefruit
1 cup sugar
2 cinnamon stick


Potato pudding:
Pre-heat the oven to 180°C.

Peel and cut potatoes into cubes.  Boil the potatoes. Drain potatoes once they are soft. Add butter before mashing potatoes – make sure potatoes are still warm – mash until smooth.

In a small pot on medium low heat, heat milk with the cardamom pods – do not boil. Add half of the warmed milk to the mashed potato. With the remaining milk, add custard powder and mix well to prevent any lumps from forming. Then add this custard mixture to the mashed potato and mix well to combine. 

Whisk the eggs until light frothy and then add the condensed milk. Whisk vigorously for about 3-5 minutes. Add the fresh cream and whisk gently to combine.

Slowly add the mashed potato to the egg mixture and whisk to aerate, ensuring that the eggs and potato are thoroughly combined. 

Place mixture into a small greased oven dish.

Bake for 50 minutes or until set. 

Grapefruit syrup:
Cut grapefruits into thin ring slices.

In a pan, heat sugar and add the cinnamon sticks. Once sugar has melted, place grapefruit slices in pan and allow to simmer, flipping after about 2 minutes. Adding a sprinkle of sugar to the slices before turning. 

Once the pudding has set, remove from oven and drizzle about ¼  of the syrup over pudding. Allow to cool before placing the grapefruit slices on top of pudding, and drizzling the rest of the syrup over. 

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