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 water and salt to a boil in a pot.
Gradually stir in cornmeal, whisking to prevent lumps.
Reduce heat and cook for 15-20 minutes, stirring frequently.
Remove from heat and stir in butter until melted.
Serve
Serve warm, optionally fried in butter.
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 gelatinises in the hot water.
- Butter
- Adds richness and a smooth, silky mouthfeel when stirred in off the heat.
The step that matters
Gradually stirring in the cornmeal. Adding cornmeal slowly while whisking separates the grains so they hydrate evenly. Dumping it in at once creates lumps that stay stuck inside the pudding and are hard to smooth out later.
“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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