Hasty Pudding Recipes
HASTY PUDDING WITH WHIPPED CREAM
Provided by Nancy Fuller
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 13
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
Hasty pudding is a pudding or porridge grain cooked in milk or water; it's closest American cousin is the famous grits of the South. The North American version, also known as corn mush or Indian mush, in its simplest form is corn meal cooked slowly in water until it thickens. It may be eaten hot, or left to cool and solidify. Slices of the cold pudding may then be fried. Hasty pudding was once a popular American food because of its low cost, long shelf life, and versatility, and was eaten with both sweet and savory accompaniments, such as maple syrup, molasses, or salted meat. Hasty pudding, itself, is memorialized in a verse of the early American song Yankee Doodle: Fath'r and I went down to camp Along with Captain Goodin', And there we saw the men and boys As thick as hasty puddin' The directions in this recipe call for long slow cooking (thus making the name a misnomer), but these days the slow-cooker might be a good alternative way to go. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Make a paste of the corn meal and cold water, stirring until there are no lumps and pour gradually into the boiling water.
- Stir until very thick.
- Place in a double boiler, cover and cook from 2 to 3 hours, stirring frequently.
- Serve hot with sugar and milk, with plenty of butter and salt as desired.
Nutrition Facts : Calories 73.6, Fat 0.7, SaturatedFat 0.1, Sodium 590.9, Carbohydrate 15.6, Fiber 1.5, Sugar 0.1, Protein 1.6
HASTY CHOCOLATE PUDDING
This pudding whips up in no time in your microwave... great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost.
Provided by Debra
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
- Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
- Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 40.3 g, Cholesterol 9.8 mg, Fat 3.4 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 52.3 mg, Sugar 31.1 g
HASTY PUDDING
This is a quick, yummy recipe that makes it's own hard sauce. Serve it with real cream. It's an old German recipe my family has made for many holidays.
Provided by O0SHAUNA0O
Categories World Cuisine Recipes European German
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 39.6 g, Cholesterol 5.9 mg, Fat 7.2 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 54.7 mg, Sugar 30.6 g
AUSTRALIAN HASTY PUDDING
Taken from the Epicure section of The Age newspaper, which in turn was taken from a grandmothers recipe book, this is an absolutely fast and delicious dessert best served with cream or ice-cream. You can substitute the golden syrup for some other sugar syrup like honey or maple but it will be a LOT sweeter.
Provided by ShakenCake
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C.
- Melt butter, add sugar and egg. Beat briskly then add flour, and then milk. Beat to batter consistency.
- Pour golden syrup into a buttered/greased small pie dish (my Granny used an old enamel baking dish that holds about two cups of liquid - it's important the dish is not too shallow and the batter not spread too thinly) and allow to settle, then pour batter on top of golden syrup.
- Bake for about 25-30 minutes. It should have a crisp, golden crust (almost biscuit-like) and a soggy bottom. Spoon straight from pie dish into bowls and serve with ice-cream or cream and a little extra golden syrup.
Nutrition Facts : Calories 202.6, Fat 5, SaturatedFat 2.6, Cholesterol 62.6, Sodium 471.3, Carbohydrate 34.1, Fiber 0.9, Sugar 3.5, Protein 5.3
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