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:
“His work was that curious mixture of bad painting and good intentions that always entitles a man to be called a representative British artist.”
—Oscar Wilde (1854–1900)
“Be not hasty in thy spirit to be angry: for anger resteth in the bosom of fools.”
—Bible: Hebrew Ecclesiastes 7:9.
“That trunk of humors, that bolting-hutch of beastliness, that
swollen parcel of dropsies, that huge bombard of sack, that
stuffed cloak-bag of guts, that roasted Manningtree ox with
the pudding in his belly.”
—William Shakespeare (1564–1616)