Cake Or Pudding
A hearty, comforting dish featuring mashed potatoes, dried fruit, and savory drippings, baked with a pastry crust. Perfect for rustic, family-style meals and comforting gatherings.
Ingredients
Instructions
- Take 1 pound each of diced potatoes, cauliflower, swedes, carrots, three or four spring onions, one teaspoonful of vegetable extract, and one tablespoonful of oatmeal.
- Cook all together for 10 minutes, with just enough water to cover, stirring occasionally to prevent sticking.
- Allow the mixture to cool.
- Put into a pie dish and sprinkle with chopped parsley.
- Cover with a crust of potatoes or wholemeal pastry.
- Bake in a moderate oven until the pastry is nicely brown.
- Serve hot with a brown gravy.
Tips & Substitutions
For a creamier texture, try adding a splash of milk or cream to the mashed potatoes. If you don't have lard or suet, butter or vegetable shortening can be good substitutes. To enhance flavor, consider adding spices like cinnamon or ginger. You can also use any dried fruit you prefer, such as raisins or cranberries, instead of sultanas.
Serving Suggestions
Serve the cake or pudding warm, ideally paired with a rich brown gravy for added flavor. It goes well with steamed vegetables or a fresh salad like Cucumber And Onions. For a delightful dessert option, consider serving alongside Cinnamon Poached Peaches.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F (175°C) for about 20-30 minutes or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Cake Or Pudding contains roughly 735 calories, with 11g protein, 98g carbohydrates, and 37g fat. It is an excellent source of dietary fiber (93% of the Daily Value), vitamin C (43% of the Daily Value), and iron (26% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 518mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of dried fruit?
While dried fruit adds sweetness and texture, you can experiment with fresh fruit, though it may alter the final consistency. If using fresh fruit, reduce the liquid ingredients to prevent the dish from becoming too wet.
What can I do if my crust is soggy?
If your crust turns out soggy, try pre-baking it for a few minutes before adding the filling. This creates a barrier that helps keep moisture from soaking into the crust.
Can I make this recipe ahead of time?
Yes, you can prepare the dish a day in advance. Assemble it in the pie dish, cover, and refrigerate. Bake just before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).