Old Virginia hasty pudding
Instructions:
-
Literally "whipped up in haste," this pudding makes a delicious quick dessert out of the most basic ingredients: eggs, milk, a bit of flour, and a bit of sugar. It must be eaten in haste as well because, like a souffle, it settles almost immediately as it comes from the oven. We found it delicious served with wine sauce (as the old Virginia Cookbook recommends); or you can serve with fresh sliced strawberries and cream.
- 4 eggs, separated;
- 6 tablespoons sugar;
- 1⁄3 cup all-purpose flour;
- 1 cup milk;
- A dash of salt;
- Wine Sauce or melted butter.
- Preheat oven to 350 F. Butter a flat, rimmed, ovenproof or metal platter.
- In a large mixing bowl, whisk the egg whites with 4 tablespoons sugar, until stiff and meringuelike. In another bowl, beat the egg yolks with the remaining 2 tablespoons sugar, adding the flour, milk, and salt, keeping the mixture smooth and creamy. Fold the yolk mixture into the whipped whites. Turn out onto the buttered platter and bake 20 minutes, until puffy and golden. Serve immediately with Wine Sauce or melted butter.