In the first of this new partwork dedicated to 'Surprising you with Potatoes' Fanny does exactly that. It's a traditional recipe that Mrs Marshall sent to her which was published in 1917 in the 1637th edition of her own magazine The Table. It's for a potato pudding. That's a sweet pudding made from potato. Various vegetable creations are all the rage these days with cakes made from carrots, courgettes and beetroot, but I'm not sure even my dear blogging friend Veggie Desserts would use a potato for a pudding. The other ingredients are flour, baking powder, lemon juice and rind, golden syrup, an egg and some butter. The cooked pudding is served with a chocolate sauce. Surprise!
Fanny insists that potatoes are steamed, never boiled. Ever. More on that to come. They then need to be sieved finely to produce a very soft and fluffy mash, just with an ordinary household sieve of course. It does make the potato very fine and pillowy. Add some melted butter, beat in the egg, lemon juice and rind. Add the golden syrup, flour and baking powder.
The mixture is then turned into a buttered soufflé dish and baked in a moderate oven for an hour, while the sauce is made. It's a fairly simple sauce made by heating and dissolving golden syrup, cocoa powder and water together.