Peel the potatoes, cut into pieces, cover with water and salt and soften for 15 minutes.
Drain the water and press the potatoes through a potato ricer or strain them through a sieve.
Preheat the oven to 200 °C.
Separate the eggs into yolks and whites. Stir the yolks with the grated cheese, mace, 2/3 of the butter and the chopped herbs into the potato whites.
Whip the egg whites until stiff and fold into the potato mixture.
Grease a pudding mold and its lid with a tiny bit of the remaining butter and sprinkle with 2 tablespoons of whole grain crumbs.
Pour in the pudding mixture, close the mold and cook in a boiling water bath until tender, 50 minutes.
Melt the remaining butter and fry the remaining wholemeal crumbs in it.
Turn the pudding out of the mold onto a warmed plate and coat evenly with the browned whole-grain crumbs.
Goes well with : all steamed and baked vegetable dishes. **
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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