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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


    • 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

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.


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