This delicious, creamy pudding with strawberries and potatoes is gluten-free, and a simple, uncomplicated dessert that's worth trying if you want to serve something different.

– 3 cups  potatoes [0.48 kg] approx. – 2 eggs (medium) – ¼ cup milk (whole or skim) – 1 tablespoon vanilla extract – ½ teaspoon baking soda – ¼ cup butter at room temperature – 1 cup brown sugar – ¼ teaspoon salt


Heat oven to 300 ºF (150º C). Boil the potatoes in salted water until they are fork-tender (15-20 minutes). Remove from the heat and drain water.

Steps 1 - 2:

Pass the mashed potatoes through a potato ricer. There should be no lumps. Mix the mashed potatoes with eggs, milk, vanilla extract, baking soda, butter, sugar, and salt. Whisk until it is well mixed.

Step 3:

Place into self-standing paper cups or ramekins. Bake for 35 minutes or until they get golden brown on top.

Step 4:

Take it out of the oven. They will quickly deflate (don't worry!). Fill the hollow space with the strawberry jam. Serve at room temperature.

Step 5:

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