Serves 4
Credit: the inlingua world of food
+ 4 lbs potatoes
+ 1 oz fresh yeast
+ 1 tsp sugar
+ a little milk
+ 2 eggs beaten
+ pinch of saltl
+ 2 lbs strong plain flour sifted
+ 9 oz raisins washed and dried
- Peel, wash and grate the potatoes. Drain off the liquid and dry the potatoes with paper towel.
- Stir the yeast and sugar into a little milk until they are dissolved.
- Put the potatoes into a bowl and add the eggs, salt, flour, yeast mixture and the raisins. Stir together to form a dough.
- Lightly grease a rectangular baking tin and dust with breadcrumbs. Shape ther dough and place in the tin, then cover with a clean cloth.
- Leave the baking tin in a warm place to allow the dough to rise to one third more than its original size.
- Bake in a oven preheated to 350°-400° F for 1 3/4 – 2 hours. Allow the Pickert to cool in the tin for a few minutes and then turn onto a wire rack.
- To serve: cut into thick slices, fry quickly in hot butter, and serve with a cup of coffee.
Please email me if you have any questions.
