Hasty pudding

Work the flour into the melted butter
The weather is cold and dreich, your feet and hands are cold, and water has seeped down the neck of your jacket. It’s well past lunch, but not yet dinner time. What can you make that’s quick, warming and delicious to give you a lift? In our case, the answer is hasty pudding. Our recipe is based on one from the mid-1700s. Melt a tablespoon of butter in a large pan over a moderate heat, then beat in four tablespoons of plain flour. Beat well until the sides of the saucepan come clean and the flour resembles breadcrumbs. Cook for about five minutes or until the flour yellows, but don’t allow it to brown.
Whisk or beat in the hot milk
Gradually whisk in a pint of very hot full-cream milk and a well-beaten egg. I find it works best if the egg is whisked in when about two-thirds of the milk has been added. Work out any lumps, keep scraping the bottom of the pan and continue cooking until the pudding resembles a thick but pourable batter. Whisk in one of: half a teaspoon of vanilla essence, half a teaspoon of rosewater or a teaspoon of elderflower cordial. Then whisk in two tablespoons of caster sugar.
Pour the pudding into a basin and top with small knobs of butter
Pour the hot pudding into a cold, buttered basin and immediately dot with small scraps of butter. In advance, grind up two tablespoons of caster sugar and a teaspoon of cinnamon in a mortar until it becomes a very fine powder.
Cover the top of the pudding with the sugar/cinnamon mixture
Spoon a thick layer of this powder over the hot pudding and knobs of butter. Allow to sit for a couple of minutes while the butter and sugar/cinammon mixture melt.
Now sit back and enjoy your hasty pudding
Spoon the pudding out into plates and enjoy. It goes particularly well with black coffee into which has been stirred a good dash of whisky and a teaspoon of demerara sugar. Then head back outside and work it all off!

9 Responses to “Hasty pudding”

  1. mummys little angel Reply 13 January, 2008 at 20:27

    Yet another recipe given a huge thumbs by the troops!

  2. If you want to know where I get the inspiration for some of these recipes, it comes from the likes of The Compleat Cook (published 1658), which I’ve just turned up in e-book form.

  3. I’ve come to your site via ‘welshgirlsallotment’ blog and just noticed you have my blog ‘allotment plot 48′ tagged in your site list, thanks it’s good to find someone who maybe reads my ramblings. I’ll read through your blog to get the jist of it. Cheers.

  4. Hello Jim, nice to see you here. How’s the shed collection going? I think I may have scored a large greenhouse in exchange for some pork and veg, so I’ll be expanding my building collection soon, too.

    I don’t get the time to comment at all the blogs I list in my blogroll, but I try to visit them at least once a month and see how things are going.

  5. Yum, that sounds good. Have to try that one out. Thanks for taking the time to put these up.

  6. Okay you’ve stepped over the line now

    I’m sending you the bill for my new belt

  7. Why buy a new belt? Just take some baling twine, double it up, then tie a figure-eight knot about a third of the length in from the loop. Pass the loop through the belt loop at the back of your trousers, then pass the loose ends of the baling twine through the loop and pull tight.

    Put the trousers on, pass a loose end of the twine over each shoulder, and then tie off to the left and right belt loops on the front of your trousers.

    Et voila, farmyard braces.

    Much more trendy than a belt…

  8. After that repast, back to work …. not on Stoney …. settle back with a good book …. a cuppa ….. and go to sleep indulgently.

    Belt (?) braces (?) who has got the energy to do such tasks on this full tummy …. yawn …. niiiiiiice!

  9. Harpreet Singh Reply 13 May, 2009 at 16:48

    very nice pudding

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