Potato Pudding

Ingredients

• 1.125 millilitre oil, heated in dish before adding batter
• 2.10 potatoes, largish; peeled; grated on fine grater
• 3.1 onion, medium; grated on fine grater
• 4.30 millilitre plain flour
• 5.5 millilitre salt
• 6.black pepper, a good sprinkling
• 7.10 millilitre sugar
• 8.2 eggs, beaten

Method

1. 1.Heat the oil in a shallow dish — 8" x 12" x 2" (20 cm x 30 cm x 5 cm). A shallow dish makes a crispier pudding.
2. 2.Grate the potatoes and the onion on a fine grater.
3. 3.Mix in the flour, the salt, the pepper, the sugar and the beaten eggs.
4. 4.Pour all into the heated dish and bake at 350°F (180°C) for about 1½ hours.
5. 5.The pudding should be a nice golden brown.

Notes

• This is a baked potato kugel. The addition of sugar is characteristic of the SA Jewish tradition.
• Distinct from moms-potato-pudding (handwritten version from desserts scan) — this typewriter version uses ½ cup oil (not 2 cups), adds sugar and pepper, and does not use the hot-oil technique.
• A shallow dish is key for crispiness.