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Hasty Pudding

An old New England breakfast pudding of yellow cornmeal stirred slowly into hot milk until thick and smooth, sweetened with dark molasses and finished with a little butter and nutmeg. Plain, filling and ready in half an hour.

SnacksMainsVegetarianUnder 400 kcal
35 min5 prep · 30 cookEasy380 kcalper serving
Hasty Pudding

Instructions

  1. Put 40 g of fine yellow cornmeal in a small bowl and whisk in 60 ml of cold water until you have a smooth, pourable slurry with no dry pockets. This wetting is what keeps the pudding from going lumpy.
  2. Pour 250 ml of whole milk into a heavy-based saucepan, add 0.25 tsp of fine salt and set over medium heat. Bring it just to steaming point, with small bubbles at the edge, do not let it boil or it will catch on the base.
  3. Whisk the slurry once more, then pour it into the hot milk in a thin stream, whisking constantly. Keep whisking over medium heat for 2 to 3 minutes as it comes to a lazy simmer and visibly thickens to the consistency of pouring cream.

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Per serving

380kcal
11gprotein
43gcarbs
18gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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