Cornflour Hasty Pudding
Ingredients
Directions
Blend 2 tablespoons of Cornflour with a little milk to make a smooth paste.
Add 1 teaspoon of salt to the remaining milk in a saucepan and heat until boiling.
Pour the boiling milk over the Cornflour paste, stirring well.
Return the mixture to the saucepan and boil for 15 minutes, stirring frequently to prevent burning.
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
- Cornflour
- Thickens the milk into a smooth, set custard as its starch swells when heated.
- Milk
- Forms the liquid base that the cornflour thickens into the pudding.
The step that matters
Blending the cornflour into a smooth paste with cold milk first. Cornflour clumps if it meets hot liquid directly. Mixing it with a little cold milk first lets the starch disperse evenly, so when the boiling milk is added the pudding thickens smoothly without lumps.
“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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