VeganYoutiao
35 min · 759 kcal · Breakfast · American
American
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.
Method
- 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.
- 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.
- 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.
3 more steps in Feat
Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.
Open in Feat — it's freeiPhone · App StorePer serving
380kcal
11gprotein
43gcarbs
18gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
3 more steps in the app
Open in Feat