Potato and Summer Fruit Pudding

Potato and Summer Fruit Pudding

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Servings: 8
Calories: 483


  • 1 1/2 lb redcurrants
  • 1 1/2 lb raspberries
  • 3/4 cup Sugar
  • Vanilla essence few drops
  • 1 2/3 cup potato flour
  • 2 tbls caster sugar superfine granulated
  • 10 floz whipped cream
  • 4 oz almonds or walnuts chopped


  • Wash and drain the redcurrants and raspberries and cook gently to let the juices run.
  • Add the sugar and vanilla essence.
  • Continue cooking until most of the liquid has evaporated.
  • Thicken with potato flour but do not allow to boil, just to cook through.
  • Serve well chilled, having sprinkled the caster sugar over the top to prevent a skin forming, and decorate with the whipped cream and chopped nuts.
Calories: 483 kcal
Carbohydrates: 78 g
Protein: 8 g
Fat: 18g
Saturated Fat: 6 g
Cholesterol: 28 mg
Sodium: 23 mg
Potassium: 813 mg
Fiber: 12 g
Sugar: 36 g
Vitamin A: 320 IU
Vitamin C: 59 mg
Calcium: 122 mg
Iron: 2 mg
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