Hasty Pudding With Whipped Cream
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tbsp
Ground Cinnamon2 tsps
Salt8 cups
Half-And-Half1 cup
Maple Syrup1 cup
Molasse2 cups
Heavy Whipping Cream1 cup
Sugar (confectioners')Directions:
1
Refrigerate until ready to serve
2
Yield: 3 cups
3
Watch how to make this recipe
4
Preheat the oven to 325 degrees F; position a rack in the center of the oven
5
Butter a 9-by-13-inch baking dish
6
In a bowl, whisk the cornmeal, flour, cinnamon and salt to combine
7
Set aside
8
In a large saucepan over medium-high heat, whisk together the half-and-half, maple syrup, molasses and brown sugar
9
Heat until just starting to boil, then lower to a simmer and slowly add the cornmeal mixture, a little at a time, whisking constantly
10
Simmer, whisking, for about 5 minutes
11
Whisk in the butter and the orange zest and juice
12
Transfer the pudding to the prepared baking dish and bake until set, 1 hour 15 minutes
13
Remove from the oven and let cool for 10 minutes
14
Serve topped with whipped cream, spread evenly over the pudding
15
With an electric mixer, whip the cream until soft peaks form
16
Add the confectioners' sugar and continue whipping until the cream holds stiff peaks