Potato Pudding II

Peel and dice the potatoes into small, uniform cubes of about 1/2 inch. Place the diced potatoes in a pot of salted boiling water and cook for 8-10 minutes until just tender but not mushy, then drain well.

Crack the eggs into a mixing bowl and beat together with the milk, salt, and pepper powder until well combined.

Add the drained cooked potatoes to the egg mixture and gently fold together with the dried basil, ensuring the potatoes are evenly coated.

Pour the mixture into a greased baking dish, spreading it evenly in an even layer.

Preheat the oven to 350°F (175°C) and bake the pudding uncovered for 30-35 minutes until the top is set and lightly golden, with a firm but creamy interior.

Remove from the oven and allow the pudding to rest for 5 minutes before serving warm.