Once again, Michael Dragoo joins us in the kitchen as we prepare a surprisingly delicious Hasty Pudding, straight from pages of Hannah Glasse’s book, “The Art of Cookery.” Be sure to catch Michael’s reaction as he tastes it for the first time. It’s easy to make, and quite wholesome. You really need to experience this authentic 18th century dish!
2 cups or a little less wheat flour
Quart of milk
1/2 teaspoon of salt
1/4 teaspoon of cinnamon
1/4 cup of sugar
2 or 3 tablespoons of butter
Mix one egg into as much fine wheat flour as will make a stiff paste. Roll out the dough and mince into very small. Pour minced dough into quart of scalded milk, add sugar and cinnamon. Heat mixture over low heat and stir until it thickens. Remove from heat and let cool. Add butter while still warm. Serve warm or cold in small bowls and garnish with a little extra cinnamon.
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