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I've discovered that cold potato duff eaten in slices direct from the fridge is very much more appetising than the same dish served hot with custard ;-)
In fact so much more appetising that it might be worth making again for that specific purpose; it becomes much more solid, with the texture and flavour rather reminiscent of Russian cheesecake, with the lemon (which becomes detectable) and peel dominating, and the jam just discernable as an added delicacy. Very more-ish.
I wonder if the original recipe was intended to be chilled before serving. It really doesn't sound as if it was! http://www.foodsofengland.co.uk/Potato_Duff.htm
( cold-weather clothes )
( mesembryanthemums )
(The last of the putative yellow poppies that were growing over the winter have come into flower... and are also red! But I have had a brave display of red ones as a result; they are very ephemeral, and only two still remain this evening of the half-dozen or so that were in bloom this morning.)
In fact so much more appetising that it might be worth making again for that specific purpose; it becomes much more solid, with the texture and flavour rather reminiscent of Russian cheesecake, with the lemon (which becomes detectable) and peel dominating, and the jam just discernable as an added delicacy. Very more-ish.
I wonder if the original recipe was intended to be chilled before serving. It really doesn't sound as if it was! http://www.foodsofengland.co.uk/Potato_Duff.htm
( cold-weather clothes )
( mesembryanthemums )
(The last of the putative yellow poppies that were growing over the winter have come into flower... and are also red! But I have had a brave display of red ones as a result; they are very ephemeral, and only two still remain this evening of the half-dozen or so that were in bloom this morning.)
