Hasty Pudding
Ingredients
Directions
Prepare
Boil 1 quart of water in a kettle.
Sift the meal and stir 5 to 6 tablespoons into a bowl of water.
Cook the pudding
Once the water in the kettle is boiling, pour the contents of the bowl into it.
Stir well and let it boil until thick.
Add salt to taste.
Sprinkle in more meal, handful by handful, stirring thoroughly while it boils.
Cook for about 30 minutes until it is very thick and difficult to stir.
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 or rye meal
- Forms the thick body of the pudding as its starch gelatinises during boiling.
- Water
- Hydrates the meal so its starch swells and thickens the mixture as it cooks.
The step that matters
Adding the meal handful by handful while boiling. Dumping in the meal all at once forms lumps of dry meal that stay hard in the centre. Adding it gradually while stirring thoroughly lets each portion hydrate and thicken evenly.
“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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