Stampy

225g (8oz) Raw Potatoes
225g (8oz) Cooked Potatoes, mashed
225g (8oz) Self-Raising Flour
110g (4oz) Caster Sugar
60ml (2fl oz) Double Cream
25g (1oz) Butter
2 tsp Caraway Seeds

Pre-heat oven to 200°C; 400°F: Gas 6
Peel and grate the raw potatoes.
Place them to the centre of a clean tea towel, wring hard to extract the starchy liquid.
Place into a bowl to stand for around two hours, covered with the damp tea towel to prevent them browning.
Pour off any liquid and transfer to another bowl.
Mash the cooked potatoes with the butter and cream.
Mix in the caraway seeds, sugar, salt and freshly ground pepper.
Sift the flour and mix to make a soft pliable dough.
Turn the dough onto a floured surface and knead lightly.
Place on a preheated baking sheet and cut into 4-8 slices.
Pre-heat oven to 200°C; 400°F: Gas 6
Bake for 35-40 minutes.
Serve hot with butter.

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Stampy

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