To make a Hasty-Pudding otherways. is a traditional Stuart recipe for a classic quick to make pudding of a boiled custard thickened with eggs, breadcrumbs and flour flavoured with orange peel and nutmeg. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a Hasty-Pudding otherways.
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Original Recipe
To make a Hasty-Pudding otherways. (from Robert May's Accomplisht Cook 1660)
To make a Hasty-Pudding otherways.
Grate a two penny manchet, and mingle it with a quarter of a pint of flour nutmeg, and salt, a quarter of sugar, and half a pound of butter; then set it a boiling on the fire in a clean scowred skillet, a quart, or three pints of good thick cream, and when it boils put in the foresaid materials, stir them continual, and being half boil'd, put in six yolks of eggs, stir them together, and when it is boil'd, serve it in a clean scowred dish, and stick it with some preserved orange-peel thin sliced, run it over with beaten butter, and scraping sugar.
Modern Redaction
Ingredients:
120g fine white breadcrumbs
1/2 tsp freshly-grated nutmeg
1/2 tsp salt
115g sugar
70g plain flour
225g butter
1l double cream
6 egg yolks
slices of candied orange peel, to garnish
50g butter, beaten to cream
2 tbsp golden caster sugar
Method:
In a bowl, cream together the butter, sugar, salt and nutmeg. Work in the flour and breadcrumbs then set aside.
Pour the cream into a saucepan and bring to a boil. Bring to a boil then work in the flour and breadcrumb mix. Continue simmering for 5 minutes then take off the heat.
Beat the egg yolks in a bowl. Add a ladleful of the cream mixture and whisk to combine. Turn this mixture back into the saucepan and whisk to blend. Place back on the heat and bring to a simmer. Cook the custard until very thick, stirring frequently then turn into a bowl.
Garnish with the candied orange peel, dot with the creamed butter and scatter over the golden caster sugar then serve.
