Indian Hasty Pudding
Ingredients
Directions
Bring 3 quarts of water to a boil in a large pot.
Gradually stir in 3 quarts of Indian meal and 1 pound of butter.
Continue stirring until the mixture thickens.
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 in boiling water and thickens into the pudding's body.
- Butter
- Adds richness and fat, giving the pudding a smoother, more tender mouthfeel.
The step that matters
Stirring in the meal gradually. Adding cornmeal slowly into boiling water and stirring constantly keeps it from clumping. Lumps form when dry starch hits liquid all at once, and they are hard to smooth out later.
“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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