Hasty Pudding during the seventeenth century, puddings that were able to be made in a quickly as - pudding in haste - or -hasty pudding" due to their fast cooking time.
While the dish has British roots, early Americans settlers made the dish their own in the New World. One of the main differences between the two is that the British preferred the use of flour, while most Americans used ground corn
- 50 g (2 oz) butter
- 30 ml (2 tbsp) plain flour
- 450 ml (3/4 pint) fresh milk
- 1 egg
- Freshly grated nutmeg or ground cinnamon
- 40 g (1 1/2 oz) light soft brown sugar
1. Put 25 g (1 oz) of the butter, the flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes. Stir in the egg, then pour into a flameproof serving dish.
2. Dot with the remaining butter and sprinkle generously with nutmeg or cinnamon and the sugar. Brown quickly under a hot grill. Serve hot on its own or with poached fruit such as apples, pears or rhubarb.