Hasty Pudding: the easy recipe of a traditional Colonial dessert

Hasty pudding is a quick and easy recipe of British origin dating back to Colonial times and now popular around the world. With the same consistency as a classic pudding, it is a versatile dish very similar to American grits in both ingredients and process. This recipe has a curious name, it is actually called hasty because it is easier and cheaper to make than the more similar Italian polenta.

Hasty pudding is made with cornmeal (or wheat flour for a traditional British recipe), water, maple syrup and butter, all you need to do is mix the ingredients until the batter thickens. You can serve hasty pudding while still warm with a scoop of ice cream or a dollop of whipped cream for a sweet treat.

How to make Hasty Pudding

In a saucepan, pour the water and let it boil, then add the salt and stir.

Slowly add the cornmeal and keep stirring gently so the mixture doesn't get lumpy.

After you add the whole cornmeal, lower the heat and let it cook for 15 minutes, stirring occasionally.

Turn off the heat, pour the warm pudding into a bowl and garnish with maple syrup and a cube of butter in the center.

Notes

You can replace cornmeal with polenta or wheat flour as in the traditional British version.

If you don't have maple syrup on hand, swap it for honey, molasses or light cream.

If you're in the mood for dessert, you can try hasty chocolate pudding. Mix 1 1/2 tbsp cocoa powder, 3 tbsp cornmeal and 4 tbsp sugar in a microwave-safe bowl. Slowly pour in 1 cup milk and stir gently. Cook in the microwave for 2 minutes, stir and cook again for 2 to 3 minutes. Add 1 tsp of vanilla extract before stirring and serving.