English Hasty Pudding recipe
information
All you need for this surprisingly good stand-by pudding are milk, flour, butter, sugar and a little spice. It takes just a few minutes to make, hence its name, and can be eaten hot or cold. It is particularly good served with poached fruit.
ingredients
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
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
method
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.
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.
serving amount
serves 2 - 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
