The proof is in the Hasty Pud­ding

The Reporter (Lansdale, PA) - - FRONT PAGE - By Jim Bai­ley The Yan­kee Chef Jim Bai­ley is a third­gen­er­a­tion chef, food colum­nist, cook­book au­thor and food his­to­rian. Bai­ley lives in Maine with his wife and four chil­dren.

A lit­tle cran­berry tart­ness adds a new twist to the clas­sic New Eng­land dessert.

The orig­i­nal Hasty Pud­ding, or In­dian Pud­ding, is prob­a­bly the very first dessert ever made on New Eng­land shores by our Euro­pean an­ces­tors. Don’t lis­ten to other so called culi­nary his­to­ri­ans when they note that In­dian Pud­ding should be baked in order to be clas­sic. This is en­tirely un­true! This New Eng­land dessert was made in a “great ket­tle” over the fire. Eggs were not wasted in this pud­ding orig­i­nally, and are not needed now. When eggs are added, then In­dian Pud­ding should be baked, cre­at­ing a firmer tex­tured prepa­ra­tion.

This recipe is per­fectly spiced as our Yan­kee an­ces­tors pre­pared, but with a lit­tle cran­berry tart­ness added. By let­ting this hasty pud­ding chill in the re­frig­er­a­tor, the dried cran­ber­ries ab­sorb the liq­uid, mak­ing them soft, ten­der and su­per fla­vor­ful.

5-minute True Old Fash­ioned In­dian Pud­ding INGREDIENTS

2 cups milk ½ cup dried cran­ber­ries or raisins 2 ta­ble­spoons cin­na­mon ½ cup mo­lasses 3 ta­ble­spoons but­ter or mar­garine

1/8 tea­spoon dried gin­ger ½ cup corn­meal 1 ta­ble­spoon vanilla Vanilla ice cream or heavy cream if de­sired

IN­STRUC­TIONS

Place first 6 ingredients in a medium saucepan and stir well. Place over medium high heat, stir­ring once or twice to pre­vent milk from scorch­ing.

Once milk mix­ture is scald­ing hot, and while con­stantly stir­ring with one hand, slowly pour the corn­meal into milk. Once added, re­duce tem­per­a­ture to low and con­stantly stir for 2 min­utes. It will thicken sub­stan­tially.

Re­move pan from heat and stir in vanilla. Trans­fer to a bowl and serve hot with vanilla ice cream melt­ing over the top or cover and re­frig­er­ate un­til com­pletely cold. Serve as is or with a dab of heavy cream over the top. Makes about 3 serv­ings or if your’e a Yan­kee ..... 1!

PHOTO BY JIM BAI­LEY

A dish of 5-minute True Old Fash­ioned In­dian Pud­ding is shown.

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