I know it is too late for Christmas 2013, but while the taste is still fresh in my mind I wanted to share this with you all. I looked up the origin of ‘hasty pudding’ and the original dates back to 1599! Some may recall The Hasty Pudding Club at Harvard University…
In 1795, a society called the Hasty Pudding club was organized by twenty-one Harvard College students. The club’s purpose was to encourage “friendship and patriotism.” Its constitution stipulated that every Saturday, two “providers” were to carry a pot of hasty pudding to the meeting. For the majority of the 19th century, prospective members were forced to ingest large quantities of hasty pudding. According to Harvard University historians, the club was founded by students who sought relief from the food the college provided by cooking their own hasty puddings in fireplace pots. With this ritual, the Hasty Pudding Club found it namesake. Today it is the nations oldest theater company, which annually puts on a spectacular spring production starring men in drag.
Trust me, I was as surprised as you were to learn about the men in drag…lol. Here is the recipe. Happy New Year!
HASTY CHRISTMAS PUDDING LCBO – Serves 8 to 12
1 cup (250 mL) raisins
1 cup (250 mL) sultanas
1/2 cup (125 mL) currants (can be omitted)
1 cup (250 mL) dried cranberries
1 cup (250 mL) candied orange or mixed peel
1 cup (250 mL) ground hazelnuts
6 tart apples, peeled and chopped
11/4 cups (300 mL) brown sugar
1/2 tsp (2 mL) ground cloves
2 tsp (10 mL) ground cinnamon
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground nutmeg
1 tsp (5 mL) salt
1 cup (250 mL) all purpose flour
3 cups (750 mL) fresh bread crumbs
Grated rind and juice of 1 lemon and 1 orange
11/2 cups (375 mL) brandy
6 eggs, beaten
3/4 cup (375 mL) butter, softened, cut up into small pieces
1 In a large bowl, combine the raisins, sultanas, currants, cranberries, orange peel, hazelnuts, apples, sugar, cloves, cinnamon, ginger, nutmeg, salt and flour. Toss well.
2 Stir in bread crumbs, rind, juice and 1/2 cup (125 mL) brandy. Combine everything well.
3 Cover and leave in a cool place (not the refrigerator) for 4 days, stirring in 1/4 cup (50 mL) brandy each day.
4 On the fifth day, beat the eggs and stir into the fruit. Mix in butter.
5 Line a 10 cup (2.5L) heatproof bowl or individual heatproof moulds with greased foil. Pour in the pudding. Cover with more foil or tie a cloth over the bowl.
6 Place the bowl on a trivet in a large pot. Add water to the pot, but don’t allow the water to touch the bowl. Bring the water to a boil, cover and steam for 3 hours, making sure the water stays boiling. Check the water level occasionally and add more boiling water if necessary.
7 Remove the pudding from the steamer (reheat when needed by re-steaming for 1 hour).
8 Turn out onto a platter, top with Orange Hard Sauce (recipe follows) and garnish with red currants and orange rind, if desired.
Brandy Caramel Sauce:
- 3/4 cup (175 mL) packed dark brown sugar
- 4 tsp (18 mL) cornstarch
- 1/4 tsp (1 mL) salt
- 3/4 cup (175 mL) water
- 2 tbsp (30 mL) brandy or orange juice
- 1 tbsp (15 mL) butter
Brandy Caramel Sauce: In small saucepan, whisk together brown sugar, cornstarch and salt ; whisk in water. Bring to boil, stirring, over medium heat and boil until thickened, about 3 minutes. Add brandy and butter; reduce heat and simmer for 1 minute. (Make-ahead: Let cool. Store in airtight container for up to 5 days. Rewarm to serve.)