I chose to use this recipe for “Hasty Pudding” because during the colonial times there was a lot of work to be done. Most mornings, daily chores that needed to be tended to would be completed prior to eating breakfast. So, with limited time in the morning, a fast pudding would be the best option. When I looked for this recipe, I liked it because it claims to still taste the same, although it does change the cook time and a couple ingredients. Originally, this pudding was referred to as “Indian Pudding.” It was an, easy, cheap, and extremely available food to serve for breakfast. Originally, “Hasty Pudding” was a British dish and was a sweet porridge that was made from flour, tapioca and milk. However, in this recipe, these items were changed
