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:
“I am actually what my age and my upbringing have made me—a bourgeois who adheres to the British constitution, adheres to it rather than supports it, and the fact that this isn’t dignified doesn’t worry me.”
—E.M. (Edward Morgan)
“Too many Broadway actors in motion pictures lost their grip on success—had a feeling that none of it had ever happened on that sun-drenched coast, that the coast itself did not exist, there was no California. It had dropped away like a hasty dream and nothing could ever have been like the things they thought they remembered.”
—Mae West (1892–1980)
“... 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)