Potato Pudding

Preheat the oven to 350°F (175°C). Butter a 2-pint pudding basin or baking dish thoroughly and set aside.

Press the cooked potatoes through a fine sieve or ricer into a large mixing bowl to create a smooth purée.

Cream together the butter and sugar until light and fluffy, then beat in the potato purée until well combined.

Separate the eggs, adding the yolks one at a time to the potato mixture and beating well after each addition until fully incorporated.

Stir in the cream, lemon zest, grated nutmeg, brandy, and currants, mixing gently until evenly distributed throughout the mixture.

In a separate bowl, whisk the egg whites to stiff peaks using clean beaters, then carefully fold into the potato mixture in two additions to maintain the lightness.

Pour the mixture into the prepared pudding basin and smooth the top level.

Bake in the preheated oven for 40–45 minutes until the pudding is set but still has a slight quiver in the centre when gently shaken, and the top is golden brown.

Remove from the oven and allow to cool for 5 minutes before turning out onto a warm serving plate, or serve directly from the basin if preferred.