Colonial Hasty Pudding Recipes

HASTY PUDDING WITH WHIPPED CREAM

Steps:

• Preheat the oven to 325 degrees F; position a rack in the center of the oven. Butter a 9-by-13-inch baking dish.
• In a bowl, whisk the cornmeal, flour, cinnamon and salt to combine. Set aside.
• In a large saucepan over medium-high heat, whisk together the half-and-half, maple syrup, molasses and brown sugar. Heat until just starting to boil, then lower to a simmer and slowly add the cornmeal mixture, a little at a time, whisking constantly. Simmer, whisking, for about 5 minutes. Whisk in the butter and the orange zest and juice.
• Transfer the pudding to the prepared baking dish and bake until set, 1 hour 15 minutes. Remove from the oven and let cool for 10 minutes. Serve topped with whipped cream, spread evenly over the pudding.
• With an electric mixer, whip the cream until soft peaks form. Add the confectioners' sugar and continue whipping until the cream holds stiff peaks. Refrigerate until ready to serve.
• Yield: 3 cups

HASTY PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a medium bowl, mix together brown sugar, boiling water, vanilla, and butter. Pour into prepared baking dish.
• In a clean bowl, mix together white sugar, flour, milk, baking powder, nuts, and raisins. Drop by spoonfuls on top of the mixture in the baking dish.
• Bake in preheated oven for 30 minutes. Serve warm.