Hasty Pudding, also called “Indian Pudding,” was bought over from England. I don’t know why it was called Indian Pudding! Originally, it was made with flour and oatmeal, but the Colonials used local ingredients such as cornmeal and molasses.
The original recipe called for mixing the ingredients and cooking over a fire and boiling. This is a more modern version!
Note: It isn’t really “hasty” as it takes quite a while to bake-between 1-1/2 to 2 hours!
- 3 cups milk
- 1 cup light cream
- ½ cup stone-ground yellow cornmeal
- ½ cup brown sugar
- ½ cup maple syrup or molasses
- 4 Tbs. butter
- 2 tsp. cinnamon
- ¼ tsp. grated nutmeg (use fresh nutmeg nuts for best flavor!)
- ¼ tsp. ground cloves
- 1/8 tsp. salt
- 4 large eggs, beaten
- ½ cup raisins