description Hasty Pudding Overview
Hasty pudding is a simple porridge made by boiling grain or meal in water or milk until it thickens. In Britain and colonial North America, the dish could be prepared with ingredients such as wheat, oats, or cornmeal, depending on local practice. Harvard University's Hasty Pudding Club, founded in 1795, takes its name from this traditional food rather than from a modern custard dessert.
help Hasty Pudding FAQ
What grains can be used to make hasty pudding?
There is no single required grain. British and colonial North American versions used wheat, oats, or cornmeal, which was boiled in water or milk until thick.
How is hasty pudding different from polenta?
Both dishes can use cornmeal, but hasty pudding belongs to British and North American porridge traditions, while polenta is an Italian cornmeal dish. Hasty pudding can also be made with wheat or oats.
Is Harvard's Hasty Pudding a food?
Harvard's Hasty Pudding name refers to a student theatrical tradition, not a bowl of porridge. The food called hasty pudding is a boiled grain or meal dish made with water or milk.
How is traditional hasty pudding cooked?
The grain or meal is boiled in water or milk until it thickens into a porridge. In colonial North America, cornmeal was a common base, while British versions could use wheat or oats.
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