Hasty Pudding with Whipped Cream
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 767
- Total Fat
- 46
- Saturated Fat
- 28
- Carbohydrates
- 83
- Dietary Fiber
- 4
- Sugar
- 48
- Protein
- 11
- Cholesterol
- 149
- Sodium
- 587
- Total: 1 hr 50 min
- Active: 35 min
Ingredients
3 cups coarse stone-ground yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons salt
8 cups half-and-half
1/2 cup maple syrup
1/2 cup molasses
1/2 cup packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter, cut into pieces, plus for greasing baking dish
1 orange, zested and juiced
Whipped Cream, recipe follows
Whipped Cream:
2 cups heavy whipping cream
1/3 cup confectioners' sugar
Directions
- Preheat the oven to 325 degrees F; position a rack in the center of the oven. Butter a 9-by-13-inch baking dish.
- In a bowl, whisk the cornmeal, flour, cinnamon and salt to combine. Set aside.
- In a large saucepan over medium-high heat, whisk together the half-and-half, maple syrup, molasses and brown sugar. Heat until just starting to boil, then lower to a simmer and slowly add the cornmeal mixture, a little at a time, whisking constantly. Simmer, whisking, for about 5 minutes. Whisk in the butter and the orange zest and juice.
- Transfer the pudding to the prepared baking dish and bake until set, 1 hour 15 minutes. Remove from the oven and let cool for 10 minutes. Serve topped with whipped cream, spread evenly over the pudding.
Whipped Cream:
- With an electric mixer, whip the cream until soft peaks form. Add the confectioners' sugar and continue whipping until the cream holds stiff peaks. Refrigerate until ready to serve.
- Yield: 3 cups