Ingredients

• potatoes, boiled in salt water
• milk
• one egg, well beaten
• sugar
• currants
• plain flour
• spice
• water
• a little salt

Method

• Drain the potatoes and put in a large bowl.
• Add a few lumps of butter and mash thoroughly.
• Proceed to add the other dry ingredients (quantities vary according to personal taste) and mix with the beaten egg and a little milk to give a fairly soft consistency.
• Put the mixture into a greased shallow tin and bake in a moderately hot oven.

Newport, Pembrokeshire.

Poten dato was baked regularly in the counties of Cardiganshire and Pembrokeshire where potatoes were plentiful in the autumn. Prepared in large quantities it would be baked in the brick wall-oven. This oven would be heated at least once a week for baking bread and as the bricks retained some heat for several hours it was generally the custom to bake cakes and puddings in this ‘after heat’ overnight.