Indian Pudding Recipe - Cooking Index
Indian Pudding Recipe - Cooking Index
Perhaps this cornmeal-and-molasses dessert really did begin with the Indians of New England; but it could not have begun as much more than corn gruel, since neither molasses nor milk would have been available before the Colonist brought in sugar from plantations in the Caribbean and dairy cattle from Europe. The Indian pudding of today is more accurately a survival from contact between the first Americans and the English.
Courses: Dessert| 4 cups | 948ml | Milk |
| 1/2 cup | 31g / 1.1oz | Yellow cornmeal |
| 2/3 cup | 157ml | Molasses |
| 1 teaspoon | 5ml | Salt |
| Heavy cream or half-and-half - as needed |
Preheat the oven to 325F.
Bring the milk to a boil in a 6-quart pot. When the milk starts to foam, reduce the heat to low, add the cornmeal, and simmer slowly for 15 minutes, stirring occasionally.
Stir in the molasses and add the salt. Simmer another 5 minutes.
At this point, people in search of a pudding with greater dash than plain old Indian pudding add raisins, egg. cinnamon, nutmeg, ginger, and milk. Some hold out for simplicity. Transfer the simmered pudding batter to a lightly greased 6-cup baking pan or soufflee mold and bake for 1 1/2 hours or longer, until the pudding barely trembles when mold is shaken. Serve while hot; the pudding can easily be kept warm in a turned-off or low oven or reheated in a microwave (but only if it is not in a metal container).
Pass heavy cream or half-and-half separately.
This recipe yields 6 to 8 servings.
Source:
WITH THE GRAIN by Raymond Sokolov (c) 1995
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