In the United States, it often refers specifically to a version made primarily with ground ("Indian") corn, and it is most known for being mentioned in the lyrics of "Yankee Doodle", a traditional American song of the eighteenth century.
It is made of wheat flour that has been cooked in boiling milk or water until it reaches the consistency of a thick batter or an oatmeal porridge.
The first is made with flour, cream, raisins, currants and butter, the second recipe is for a boiled pudding and the third includes grated bread, eggs and sugar.
[5] The recipe is also found in The Compleat Housewife where it is made with grated penny loaf, cream, egg yolks, sack (or orange blossom water) and sugar.
[8] They substituted milk, which was plentiful, for water and added locally available sweeteners, either molasses or maple syrup, and spices when available, typically cinnamon and ground ginger.
From this the English call their samp, which is the Indian corne, beaten and boild, and eaten hot or cold, with milke or butter, which are mercies beyond the Natives plaine water, and which is a dish exceeding wholesome for the English bodies.Eliza Leslie, an influential American cookbook author of the early 19th century, includes a recipe for flour hasty pudding in her 1840 Directions for Cookery, in Its Various Branches, and calls the corn type "Indian mush".
Pour it into a broad, deep dish, let it grow cold, cut it into slices half an inch thick, flour them, and fry them on a griddle with a little lard, or bake them in a stone oven.Hasty pudding is referred to in a verse of the early American song "Yankee Doodle": Fath'r and I went down to camp Along with Captain Goodin',[13] And there we saw the men and boys As thick as hasty puddin'.