Ingredients

Steps

• Preheat the oven to 225°C.
• Boil potato cubes in salted water for 5–10 minutes until soft and drain.
• Steam the spinach for two minutes and drain on kitchen paper.
• Grease a dariole mould with oil.
• Line the mould with spinach leaves so they hang over the edges.
• Mash the potatoes with cheese, butter, and horseradish, then season.
• Fill the mould with mash, fold spinach over the top, and bake for ten minutes.
• Turn out the pudding onto a warm plate and remove the mould.