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.
Stir in 1 teaspoon of salt.
Gradually add 1 cup of cornmeal, stirring constantly to prevent lumps.
Cook for about 5 minutes until thickened, stirring frequently.
Serve
Serve hot with milk poured over the pudding.
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 thickens in the hot water.
- Water
- Cooks the cornmeal and provides the liquid that hydrates its starch into a porridge-like texture.
The step that matters
Adding the cornmeal gradually while stirring. Cornmeal dumped into hot water clumps quickly, because the outer granules hydrate and seal before the inside can wet. Adding it slowly while stirring keeps the granules separated so the pudding cooks smooth.
“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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