📝 About This Recipe
A comforting relic of American history, Hasty Pudding is a soulful, slow-cooked cornmeal porridge that embodies the warmth of a colonial hearth. This velvet-smooth pudding is deeply sweetened with dark molasses and aromatic spices, transforming humble ingredients into a rich, custard-like dessert. It is a nostalgic journey in a bowl, offering a perfect balance of earthy grain and sticky-sweet autumn flavors.
🥗 Ingredients
The Pudding Base
- 4 cups Whole milk (divided into 3 cups and 1 cup)
- 1/2 cup Yellow cornmeal (stone-ground preferred for texture)
- 4 tablespoons Unsalted butter (cut into small cubes)
Sweetener and Spices
- 1/2 cup Dark molasses (unsulphured)
- 1/4 cup Light brown sugar (packed)
- 1 Large egg (beaten)
- 1/2 teaspoon Kosher salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
For Serving
- 1/2 cup Heavy cream (for drizzling)
- 1 pint Vanilla bean ice cream (optional)
- 2 tablespoons Maple syrup (for an extra New England touch)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Generously grease a 1.5-quart baking dish or deep ceramic casserole dish with butter.
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2
In a heavy-bottomed saucepan, heat 3 cups of the milk over medium heat until it just begins to scald, showing tiny bubbles around the edges. Do not let it reach a rolling boil.
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3
While the milk heats, whisk the cornmeal into the remaining 1 cup of cold milk in a small bowl to create a smooth slurry. This prevents clumping.
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4
Slowly pour the cornmeal slurry into the scalded milk, whisking constantly. Continue to cook over medium-low heat, stirring frequently with a wooden spoon for about 10-15 minutes until the mixture thickens to the consistency of a loose porridge.
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5
Remove the saucepan from the heat. Stir in the butter cubes until completely melted and incorporated.
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6
Add the molasses, brown sugar, salt, cinnamon, ginger, and nutmeg. Whisk thoroughly until the mixture is a uniform deep amber color.
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7
Temper the beaten egg by adding two tablespoons of the hot cornmeal mixture to the egg while whisking, then pour the egg mixture back into the main pot. This ensures the egg incorporates smoothly without scrambling.
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8
Pour the mixture into the prepared baking dish. Smooth the top with a spatula.
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9
Bake in the center of the oven for 30 minutes. The pudding should begin to set slightly around the edges.
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10
After 30 minutes, remove the dish briefly and very gently pour an additional 1/2 cup of cold milk (optional, for extra creaminess) over the top without stirring. This creates a wonderful 'skin' and a softer center.
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11
Return to the oven and bake for another 1.5 to 2 hours. The pudding is done when it is dark, fragrant, and slightly wobbly in the center but set.
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12
Remove from the oven and let it rest for at least 20 minutes before serving. The pudding will firm up as it cools.
💡 Chef's Tips
Use stone-ground yellow cornmeal for the most authentic, slightly toothsome texture; avoid 'instant' cornmeal. Be patient with the oven temperature; 'hasty' pudding is ironically best when cooked slow and low to allow the cornmeal to fully hydrate. If you prefer a lighter flavor, you can substitute half of the molasses with maple syrup. Always temper your egg as described in Step 7 to avoid unappetizing bits of cooked egg in your smooth custard. Don't skip the resting period; the residual heat finishes the thickening process perfectly.
🍽️ Serving Suggestions
Serve warm in shallow bowls with a generous pour of cold heavy cream to contrast the heat. Top with a large scoop of high-quality vanilla bean ice cream for a melting, creamy finish. Pair with a glass of chilled apple cider or a hot cup of black tea to cut through the richness. Add a sprinkle of crystallized ginger on top for a modern, spicy zing. A side of sharp cheddar cheese provides a traditional and savory New England accompaniment.