||15 mins, Cooking time 60 mins
We've had both success and failure with this dish, but enjoyed both. It can work well as a main course served with salad, or light vegetables.
2 oz. of butter
4 oz. of castor sugar
1/2 oz. of ground almonds
6 oz. of cold boiled, grated potatoes
1.5 oz. of fine breadcrumbs
Cream the butter in a bowl, which is done by stirring it round the sides of the basin until soft and creamy, when it will make a slight crackling noise.
Stir in the yolks of the eggs, the sugar, and almonds; beat for 10 minutes, then stir in the potatoes and breadcrumbs, and last of all the whites of the eggs whipped to a stiff froth.
Turn the mixture into a well-buttered dish, and bake in a moderately hot oven from 3/4 of an hour to 1 hour.
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