Home › The Principles of Cookery › Hasty Pudding

Hasty Pudding

Put a pint and a half of milk into a saucepan, add a pinch of salt, and, when the milk is just boiling up, sprinkle some fine flour with the left hand, and beat well with a fork with the right, to keep the flour from getting in lumps. Continue until the pudding is like a stiff thick batter, which it will be when about half a pound of flour has been used. Let it boil five or six minutes longer, beating it all the time; then turn it into a dish with two or three ounces of fresh butter, and serve immediately. Unless the milk is quite boiling when the flour is first put in no amount of boiling afterwards will prevent the pudding tasting pasty. Treacle, sugar, thick cream, or jam may be eaten with this pudding. Probable cost, 6d. Sufficient for five or six persons.