Hasty Pudding
Ingredients
Directions
Cook the pudding
Combine cornmeal and water in a pot and cover.
Cook for 4 hours on the second shelf of the oven with the wick high, or overnight with the wick low.
Slice and fry
Slice the pudding thinly and fry in a pan on the lower shelf of the oven.
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
- Yellow cornmeal
- Its starch swells with water and sets into the thick, firm body of the pudding.
The step that matters
Cooking the pudding for a long time. Cornmeal starch needs prolonged, gentle heat to swell fully and soften the grain. Cooking too briefly leaves the pudding thin, grainy, and hard to slice.
“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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