FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

DessertsPudding Recipes >  Hasty Pudding

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

HASTY PUDDING

 

English Puddings: Sweet and Savoury
by Mary Norwak
As its name implies, this recipe can be prepared very quickly. It was popular in Victorian recipe books, when the thickening ingredient could be flour, oatmeal, sago or tapioca. The version with flour was often known as Farmer's Rice, and could be served with an accompaniment of black treacle, butter, sugar or cream. The simplest form of Hasty Pudding contained only milk thickened with flour and seasoned with a pinch of salt, but richer versions had the addition of butter and eggs. The most basic pudding was the boiled mixture of milk and thickening, served at once with an accompaniment.
Serves 4-6


    Ingredients

    • 1 pint (600 ml) milk
    • 2 oz (50 g) plain flour
    • 1 oz (25 g) butter
    • 2 oz (50 g) sugar
    • 3 eggs
    • Pinch of ground nutmeg
    • 2 oz (50 g) jam or marmalade


Directions
Reserve 4 tablespoons milk, and put the rest into a saucepan.

Mix the reserved milk with the flour to a smooth paste.

Bring the milk to the boil, and pour slowly onto the flour mixture, stirring well. Return to the pan and stir over a low heat until the mixture is smooth and thick. Remove from the heat and stir in the butter and sugar.

Leave until cool and then add the well-beaten eggs and nutmeg.

Spread the jam or marmalade in a greased pie dish and spread the pudding mixture on top.

Bake at 350°F/180°C/Gas Mark 4 for 30 minutes.

Serve hot with black treacle or golden syrup, jam or thick cream.
 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages