Old Virginia Hasty Pudding

Old Virginia Hasty Pudding
MAKES 4 SERVINGS

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
1A cup all-purpose flour
1 cup milk
A dash of salt

Wine Sauce (see following recipe) 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.

Wine Sauce
1 cup sugar
1/4 cup boiling water
1A cup butter
White port or sherry to taste
Nutmeg to taste
In a saucepan, heat the sugar with the boiling water. Add the
butter and port or sherry and nutmeg to taste. Stir to combine.