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Authentic New England Recipes                         
Hasty Pudding

Serves 4

This pudding recipe was originally brought over
from England was called “Indian Pudding” when it
was made in Colonial America since cornmeal was
cheaper and more readily available.  As a British
dish, it was a quick pudding to make using a
sweetened porridge made from flour, tapioca or
oatmeal and milk.  Here the recipe was transformed
to use local ingredients -- cornmeal, molasses or
maple syrup and milk.  But because it uses
cornmeal, it’s anything but “hasty” since it requires
2 hours to bake.  But the wait is worth it!  If you
want to be truly authentic, serve as an appetizer.

2 cups milk
2 cups light cream
3 tablespoons stone ground yellow cornmeal
½ cup brown sugar
½ cup maple syrup
1 tablespoon butter
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon salt
1/8 teaspoon nutmeg
Pinch ground cloves
1/8 teaspoon baking soda
2 eggs, beaten

In a heavy pan scald milk and cream.  Gradually
sprinkle with yellow cornmeal and bring to a boil,
stirring briskly.  Stir in sugar, maple syrup, butter
and all the other dry ingredients.  Let the mixture
cool slightly.  

In a small bowl beat the eggs with the milk/cream
mixture.  Pour the batter into a buttered 1 ½ quart
baking dish and bake in a moderately slow oven
(325 degrees F) for 2 hours.  

Serve hot or warm with whipped cream or ice cream
if desired.

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