Hasty Pudding With Whipped Cream Recipes
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
PURITAN PUDDING
A mass of cornmeal, milk and molasses, baked for hours, this dessert was born of the Puritans' nostalgia for British hasty pudding and their adaptation to the ground-corn porridges of their Native American neighbors. (Early settlers called it Indian pudding.) Originally served as a first course, it grew sweeter (but not too sweet; Puritanism runs deep) and migrated to the end of supper. For a proper historical re-enactment of the dish, you need meal stone-ground from Rhode Island whitecap flint corn, a hard, tough-to-crack corn, less sweet but more buttery than hybrid strains. One of the oldest incarnations of the plant, it was cultivated by the local Narragansett and saved from extinction by a few equally flinty Rhode Island farmers. This recipe comes from George Crowther, owner and chef of the Yankee diner Commons Lunch, which has stood on the town square of Little Compton, R.I., since 1966.
Provided by Ligaya Mishan
Categories dinner, side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal and molasses and cook, whisking, 2 minutes. Reduce heat to medium-low.
- Crack eggs into a medium bowl and lightly beat. Very slowly add 1/2 cup of the hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep eggs from scrambling, and cook 3 minutes. Remove pot from heat.
- Stir in sugar, raisins, vanilla and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to oven and carefully pour water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
- Bake until pudding is set, but still jiggles slightly in the center, 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 94 milligrams, Sugar 41 grams, TransFat 0 grams
INSTANT PUDDING WHIPPED CREAM
It is a versatile frosting without the to-sweet flavor. Works well for decorating and piping. Also a good cake filling. On top of all that, it's super simple. Great for ice cream cakes. More stable that plain whipped cream frosting.
Provided by Cakeflake
Categories Dessert
Time 5m
Yield 1 cake+filling, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Chill mixing bowl (metal) and beater(s).
- Whip the cream for a few minutes
- and then add your instant pudding.
- Watch as you continue whipping it as it gets firm fast.
- If it gets firm to fast, add a little milk to bring it to your desired consistency.
- To make larger or smaller batches use an amount of whipping cream equal to the amount of milk called for on the pudding box.
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