Hasty Pudding Recipes

Steps:

• 1. Put the cornmeal in a bowl and add 1cup of cold water.. In a heavy saucepan bring 3 cups of water, and 1/2 teaspoon of salt to a boil. Carefully stir in the cornmeal mixture, making sure it does not lump. Cook over low heat, stirring occasionally,for 12 to 15 minutes. Serve pudding with a pat of butter ( Oh! go ahead LOTS,of butter) and the sweetener of your choice, or cream.
• 2. Picture is my lunch 10/31/11 lots of butter, maple syrup in the middle.. I eat around the outer edge first, while dipping the spoon with pudding into the syrup. My, my, that,s GOOOOD!

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

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.

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.

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.