HASTY PUDDING - 1972

PROVO Eleventh Ward Relief Society COOK BOOK - 1972

This little cook book was compiled, typed, copied, and put together by the women in this ward. Each section has been printed on a different color of paper and all the art work was drawn by hand (attributed to Ileen Parker and Jimmie Ranking.) Even the page numbers were written by hand! There is no binding, just 3 holes punched in the pages and held together by 3 metal binder rings.

As I was reading through the recipes, I found this unusual recipe for HASTY PUDDING. I've never made anything like it. Every ingredient is something I normally keep in the pantry so I was able to put this together very fast. Hence the name...

HASTY PUDDING

1 tbsp butter
1/2 cup sugar
1/2 cup milk
3/4 cup flour
1/2 tsp soda
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder

Mix together to make a smooth paste then add 1/2 tsp vanilla, 1/2 cup raisins or nuts, chopped. Pour into greased pan. Stir together: 1 cup brown sugar, 2 tbsp melted butter and 2 cups boiling water. Pour this over mixture in pan and do not stir into the mixture. Bake 30 min. at 400*. The secret is not to stir in the brown sugar mixture with the other. Pudding is delicious. - Ada Ellis

I Googled 'Hasty Pudding' and found the following on the Food Facts & Trivia website:

Originally a British dish, this pudding could be made on very short notice. Ingredients vary, but it was basically a sweetened porridge made from flour, tapioca or oatmeal and milk. The term originated in the late 16th century.

In Colonial America cornmeal was cheaper and more readily available, so here, Hasty Pudding was a cornmeal mush (cornmeal added to boiling water and cooked) with molasses, honey, brown sugar or maple syrup and milk.

There are both savory and dessert versions of this dish.

HASTY PUDDING
Fath'r and I went down to camp
Along with Captain Goodin,
And there we saw the men and boys
As thick as hasty puddin'.
(Verse from Yankee Doodle)


The house smells heavenly! The pudding is very good but VERY sweet! If I make it again, I will try a little less brown sugar and use nuts instead of sweet raisins. It would be good served hot with ice cream.