Hasty Pudding
Ingredients
Directions
Mix the Indian meal with cold water.
Stir the mixture into the boiling water in a stew-pan.
Place the stew-pan on the fire and stir often until it boils.
Transfer to a basin of boiling water and cook for 2 hours.
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
- Indian meal
- Cornmeal forms the body of the pudding, thickening into a soft, set mass as it cooks.
- Boiling water
- Hydrates the cornmeal and gelatinizes its starch, so the mixture thickens as it heats.
The step that matters
Stirring the mixture into the boiling water. Adding the meal slurry to boiling water and stirring often prevents lumps and scorching. Cornmeal starch thickens quickly, so uneven heating can leave dry clumps or a burnt base.
“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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