Hasty Pudding
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the pudding
Bring 4 cups of water to a boil in a pot.
Slowly whisk in 1 cup of cornmeal to avoid lumps.
Add ½ teaspoon of coarse sea salt and stir well.
Cook over medium heat, stirring frequently, until thickened, about 10-15 minutes.
Serve
Serve hot with milk poured over the top.
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
- Forms the thick body of the pudding as its starch swells and sets in the hot water.
The step that matters
Whisking in the cornmeal slowly. Adding cornmeal slowly while whisking keeps its starch granules separated so they hydrate evenly instead of clumping. Lumps that form at this stage are hard to smooth out later in the cooking.
“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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