Title: Hasty Pudding
Categories: Dessert
Yield: 6 Servings

6		Servings
1	qt	Milk
1/2	c	Yellow cornmeal
3	tb	Butter
1		Cooking apple, pared and diced
1/2	c	Molasses
1	ts	Salt
1/2	ts	Nutmeg

Preheat oven to 250 F. Butter a covered two-quart baking dish.

Bring one and one-third cups of the milk to a boil and gradually add the cornmeal, stirring constantly. Remove from the heat and add the butter, apple, molasses, salt and nutmeg. Mix well and add the remaining milk.

Pour the mixture into the baking dish and cover. Bake 3 to 3 1/4 hours.

Serve hot either plain or with heavy fluid cream, unsweetened whipped cream or vanilla ice cream.

NOTE: The classic pudding omits the apple.

The New York Times Cookbook (1961) From the collection of Jim Vorheis

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