British Hasty Pudding
Since the 16th century at least, hasty pudding has been a British dish of wheat flour cooked in either boiling milk or water until it reaches the consistency of a thick batter or an oatmeal porridge. Hasty pudding was used as a term for the latter by Hannah Glasse in The Art of Cookery (1747).
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Famous quotes containing the words british, hasty and/or pudding:
“In my experience, if you have to keep the lavatory door shut by extending your left leg, it’s modern architecture.”
—Nancy Banks-Smith, British columnist. Guardian (London, February 20, 1979)
“Fortuitous circumstances constitute the moulds that shape the majority of human lives, and the hasty impress of an accident is too often regarded as the relentless decree of all ordaining fate.”
—Augusta Evans (1835–1909)
“... when the Spaniards persecuted heretics they may have been crude, but they were not being unreasonable or unpractical. They were at least wiser than the people of to-day who pretend that it does not matter what a man believes, as who should say that the flavour and digestibility of a pudding will have nothing to do with its ingredients.”
—Rebecca West (1892–1983)