Hasty Pudding
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the pudding
In a large pot, combine the cornmeal and water. Cover and cook for 4 hours on low heat or overnight on low heat.
Fry and serve
Preheat the oven to 350°F (175°C).
Place a pan on the lower shelf of the oven and add butter.
Slice the pudding thinly and fry in the pan until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Yellow cornmeal
- Forms the thick body of the pudding as it cooks slowly in water.
- Water
- Hydrates the cornmeal so its starches swell and gelatinize into a soft porridge.
- Butter
- Fat for frying the sliced pudding, promoting browning and a crisp golden surface.
The step that matters
Slice the pudding thinly and fry until golden brown. Once cooled and set, the pudding is firm enough to slice. Thin slices with fat in a hot pan brown evenly on the outside, while thick slices may stay soft inside.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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