Pudding
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Beat the cornmeal until light.
Line a dish with puff pastry.
Pour the pudding mixture into the dish.
Bake
Bake in a moderate oven at 350°F (175°C) until not very 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
- Cornmeal
- Thickens as it cooks and gives the pudding its body and grainy texture.
- Puff pastry
- Forms a crisp, flaky base that holds the pudding and adds fat for richness.
The step that matters
Bake until not very brown. Cornmeal pudding sets through heat, and the surface browns quickly in a hot oven. Checking early keeps the top from drying out or over-browning before the centre is set.
“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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