Indian Hasty Pudding
Ingredients
Directions
Make the pudding
Bring 3 quarts of water to a boil in a large pot.
Add 1 teaspoon of salt.
Gradually stir in 3 quarts of Indian meal until thickened.
Add ¼ pound of butter and stir until fully incorporated.
Serve
Serve hot with milk, cream, treacle, or sugar.
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 meal
- Cornmeal that swells and thickens with boiling water to form the pudding's body.
- Butter
- Adds fat and richness, giving the pudding a smoother mouthfeel and flavor.
The step that matters
Stirring in the Indian meal. Adding cornmeal too quickly to boiling water can form lumps that stay dry inside. Adding it gradually while stirring lets each grain hydrate evenly and gives a smooth, uniformly thick texture.
“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.
More hasty pudding recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.