To make a Hasty-Pudding in a Bag. is a traditional Stuart recipe for a classic and quick to make pudding of a cream and flour custard flavoured with nutmeg and sugar that's boiled until thick and finished by boiling in a pudding basin and served dotted with butter. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a Hasty-Pudding in a Bag.
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Original Recipe
To make a Hasty-Pudding in a Bag. (from Robert May's Accomplisht Cook 1660)
To make a Hasty-Pudding in a Bag.
Boil a pint of thick cream with a spoonful of flour, season it with nutmeg, sugar, and salt, wet the cloth and flour it, then pour in the cream being hot into the cloth, and when it is boil'd butter it as a hasty pudding. If it be well made, it will be as good as a Custard.
Whisk the flour with 4 tbsp of the cream until smooth. Beat this into the remaining cream then pour into a saucepan and add the nutmeg. Bring to a boil and cook until thickened (about 15 minutes). Beat in the sugar and salt then pour into a large pudding bowl. Seal with a lid or a sheet of greaseproof (waxed) paper. Tie securely then cover with a double layer of kitchen foil. Place in a large pan with a trivet or inverted plate on the base. Pour in boiling water to come half way up the sides of the pudding. Pace on the heat and bring to a boil. Cover with a lid and steam the pudding for 60 minutes, topping-up the water as needed.
Unwrap the pudding, turn out onto a serving dish, dot with the butter and serve.
