In the 70s, you could find Indian pudding in many of the diners and restaurants in New England. Somehow with the introduction of newer and eclectic desserts, the pudding slowly lost the appeal. The British occupation was responsible for the novelty. The Brits seemed to enjoy something similar called “hasty pudding,” a concoction of wheat flour with milk or water cooked until it thickened. When wheat became scarce in New England, the early settlers began using cornmeal to substitute the grain. Hence the name of Indian pudding because the natives widely used cornmeal at the time.
Read the full transcript HERE.
Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children’s Diabetes Foundation
For recipes, visit the chef blog.
Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS
Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle.
Chefwalter.com for all our related businesses
Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production.
Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge’s official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors’ content, and the app is only for informational purposes and not intended to replace any medical or other advice.
