Colonial Hasty Pudding Food

HASTY PUDDING WITH WHIPPED CREAM

Hasty Pudding with Whipped Cream image

Provided by Nancy Fuller

Categories dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

3 cups coarse stone-ground yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons salt
8 cups half-and-half
1/2 cup maple syrup
1/2 cup molasses
1/2 cup packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter, cut into pieces, plus for greasing baking dish
1 orange, zested and juiced
Whipped Cream, recipe follows
2 cups heavy whipping cream
1/3 cup confectioners' sugar

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 image

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

Ingredients

1 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons butter
1 cup boiling water
½ cup white sugar
¾ cup all-purpose flour
½ cup milk
1 teaspoon baking powder
¾ cup chopped nuts
½ cup raisins

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

HASTY PUDDING

Hasty Pudding image

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

Ingredients

1 cup cornmeal
1/2 cup water
2 1/2 cups water, boiling
1 1/2 teaspoons salt

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

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