Jerusalem Artichoke Pudding Recipe
Jerusalem Artichoke Pudding Recipe with Jerusalem Artichokes, Potatoes, Milk, Butter and Anchovy Essence.
INGREDIENTS
1 1/2 lb (675g) Jerusalem Artichokes
1 lb (450g) Potatoes
3/4 pint (450ml) Milk
1/2 oz (13g) Butter
1 dessertspoon Anchovy Essence
Salt & Pepper
1 teaspoon Vinegar
METHOD
Put the vinegar in a basin of cold water. Wash and peel the artichokes and put them into the vinegar water as you peel them. Take them out, cut them in halves, and put them in a saucepan with half a pint (300ml) of milk. Simmer until the artichokes are quite tender. Then lift them out and rub through a sieve (or blend). Season them with pepper, add the milk and the anchovy essence. Mix until evenly coloured. Boil and mash the potatoes, season them with salt & pepper and beat until creamy, adding the remainder of the milk. Grease a pie dish or casserole, put in a layer of the artichoke mixture, then a thin layer of potato, the remainder of the artichoke and finish with a layer of potato. Put the butter in scraps on the top and bake in the oven until golden brown (450F, 230C,Mark 8).
Enough for 4 people.
Based on the Jerusalem Artichoke Pudding recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).