Gingerbread Hasty Pudding
A traditional baked pudding made of wholesome ingredients for this festive season.
Ingredients
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cup yellow cornmeal
- 3/4 cup einkorn, kamut or any whole wheat flour
- 1/2 cup succanat, Rapadura or any raw sugar
- 1/2 cup molasses
- 1 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 4 large eggs
- 4 tablespoons unsalted butter
- 1 cup pumpkin puree
Instructions
- Preheat oven to 275 degrees F.
- Lightly grease a 6- or 8-cup baking dish with butter. Or, individual ramekins.
- In a medium-sized saucepan over medium-low heat, scald the milk.
- Meanwhile put the cream into a medium to large bowl, and add the cornmeal, flour, sugar, molasses, salt, cinnamon, nutmeg, cloves, ginger and pumpkin.
- Add this cream mixture to the scalded milk. Whisk constantly, over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes). Remove from heat.
- In a bowl, beat eggs with a whisk. Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking quickly.
- Whisk the egg mixture into the remaining cornmeal mixture. Add butter and stir until melted.
- Pour mixture into the prepared baking dish (or ramekins), and place it on a shallow baking pan in the middle of the oven. Pour enough hot water into the shallow baking dish to come 2/3 of the way up the outsides of the baking dish.
- Bake until a knife inserted close to the center comes out clean, usually about 2 to 2 1/2 hours. Remove from oven and remove from the water bath and let cool slightly. You can also put this in your slow cooker on low for six to eight hours, or on high for two to three hours. If you use the slow cooker, don't worry about the water bath.
- Serve with warm berries, spiced apples or ice cream. Or, to keep it simple, garnish with whipped cream.
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