Mrs. Cox’s Hasty Pudding

Ingredients

• 1 tablespoonful flour
• 1 egg
• 1 pint of boiling milk
• a pinch of salt

Method

1. 1

   Mix flour with beaten egg and a little milk to a smooth paste.

2. 2

   Add boiling milk and salt, then boil for twenty minutes.

3. 3

   Serve with treacle in a separate dish.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 63. The excerpt below is the record exactly as published.

Mrs. Cox’s Hasty Pudding. — For children’s din- ner “ hasty pudding ” is always liked, and the children love to be allowed to add the treacle themselves with a spoon, and try to write their names in the wriggles of sweet brown syrup ! But too often the pudding itself is more like paste, lumpy and dull, and is allowed to get cold before being eaten. The following, if carefully made, is a very good version of hasty pudding, and should not be sent to table till the “ pudding-time ” has come, so as to be quite hot. Put I tablespoonful flour in a basin, mix with it i egg (previously well beaten) and a little milk, to a very smooth paste— no lumps. Then add i pint of boiling milk and a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.