Hasty Pudding
Ingredients
Directions
Make the porridge
In the top of a double boiler, put 1 quart of boiling water and add 2½ teaspoons of salt.
Mix 2 cups of cornmeal with 2 cups of cold milk (or 1 cup each of water and milk).
Stir the cornmeal mixture and slowly add it to the boiling water.
Boil for 5 minutes, stirring constantly.
Cook and serve
Place the vessel over hot water and let it cook for 3 to 5 hours, stirring occasionally to prevent lumping.
Serve with milk or cream.
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 during cooking.
- Milk
- Adds richness and softness to the cornmeal, helping the pudding stay tender.
The step that matters
Stirring the cornmeal into the boiling water. Adding the cornmeal slowly while stirring keeps it from forming lumps, because dry starch clumps when it hits hot liquid before its granules are separated.
“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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