ReceptnaptárPotato Pudding
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Ingredients
Method
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- Boil the potatoes in their skins, peel, and while still warm, pass through a sieve.
- Beat the egg yolks with the butter and the parmesan until fluffy.
- Add the sieved potato, the ground ham and the sour cream, mix well, season with salt.
- Whip the egg whites into a stiff foam, and carefully fold into the potato mixture.
- Grease a pudding or soufflé mold with butter, and line the bottom and sides with the cubed ham.
- Pour in the potato mixture, and cover the mold with foil or a lid.
- Pour hot water into a large pot so it comes up halfway on the mold, and steam, covered, for about 1 hour - top up the water if needed.
- Carefully turn out onto a platter, sprinkle with grated parmesan, or serve drizzled with hot, melted butter.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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