Hasty Pudding
Ingredients
Directions
Make the pudding
Combine cornmeal and water in a pot and cover.
Cook for 4 hours on a high wick or overnight on a low wick.
Fry and serve
Slice the pudding thinly.
Melt butter in a pan in the oven.
Fry the slices of pudding in the pan until golden.
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
- Forms the thick body of the pudding as it cooks and sets in water.
- Water
- Hydrates the cornmeal so its starch gelatinizes into a soft, sliceable mass.
- Butter
- Fat for frying the slices, giving a golden, crisp surface and rich flavor.
The step that matters
Cooking the cornmeal slowly. Cornmeal thickens and can scorch on the bottom if heat is too high or it is stirred too little. Gentle, long cooking lets the starch swell evenly so the pudding sets firm enough to slice cleanly.
“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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