Macerate the raisins and the figs cut into small pieces for 1 hour in the brandy. Scrub and wash the potatoes, do not peel, cook for 20 minutes in salted water. Peel, mash finely. Soak the stale bread in hot milk. Combine the mashed potatoes, soaked bread and macerated fruits. Add the egg, sugar and jam. Butter an ovenproof, preferably earthenware, dish generously. Pour in the mixture, top with butter and bake in a moderate oven (300F) for 30 minutes. Serve warm or cold.
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1 lb potatoes
1 cup milk
3 1/2 oz stale bread, crusts removed
6 tbsp red prune jam
1 egg
1/4 cup caster sugar
3 1/2 oz currants
3 1/2 oz dried figs
1 liqueur glass brandy
1 1/3 tbsp butter
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15
mn
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50
mn
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This dessert is also greatly appreciated when cut into cubes and reheated with butter in a frying pan.
