What is a rash pudding?

Hasty pudding is a food made by cooking cracked cereals in milk or water until it creates a thick mass such as oatmeal or porridge. It is easy and cheap to produce and also very filling. In the 17th to 18th century, a fast pudding for the poor was a common breakfast because it was easy to make it and the body would drive until lunch. In modern use, the term "hasty pudding" is most associated with a specific type of habted pudding made in American colonies using corn and water. In colonial America it was often made of ground corn because it was abundant and cheap. In Britain, a fast pudding of oats or other cereals was made. In both cases, the grain would break in a cereal mill before cooking and salting during cooking. Usually, a very large dose of hasty pudding is made in a thick kettle or pan.

In spite of the name, the bunny pudding is designed to cook slowly. In a house with a wooden stove could have been left on the stove overnight left a pot of hasty pudding to slowly vaHe shouted until morning if it mixed regularly. Many recipes for the normal peak of the stove also demanded long, slow cooking that would break the grains into a porridge. If it is cooking quickly, the fast pudding has more chewing consistency. Stirling is essential, but the burn pudding is being prepared to prevent cement from turning into cement, such as the mass stuck to the bottom of the pot.

Traditionally, the sweetener, such as honey, maple syrup, molasses or sugar, is mixed into a drifted pudding. The food is served hot, and if it does not cook with milk, milk or cream, it can be placed on the table as a decoration. The sweetener container can also be determined if the bunny pudding is not tasted. Other ingredients such as nuts and dried fruit can be added if guests feel exotic.

In some regions, a fast pudding can cool on a thick plate like Polenta. Hasty pudding can be cut to wedges and wrapped, or wedges can be fried for further taste. This hasty pudding treatment was in colonialAmerica more common.