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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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Indian Pudding is an old Maine and probably New England dessert. It is corn meal cooked very slowly with milk, molasses, and cinnamon. It should be soft and should separate or whey somewhat. It is important to use as good a molasses as you can for the finest flavor, although any will do. Let a true Indian Pudding stand for about one-half hour after baking so that it will be slightly firmer. I got this recipe from an old cookbook years ago. My husband loves Indian Pudding. Ingredients:
2 cups milk |
1/4 cup yellow cornmeal |
1/4 cup cold milk |
1/2 cup dark molasses (not blackstrap) |
1 teaspoon salt |
1/4 cup sugar |
1 teaspoon cinnamon |
4 tablespoons butter |
1 3/4 cups cold milk |
Directions:
1. Scald 2 cups milk in a double boiler.
2. Mix until smooth the corn meal and the 1/2 cup cold milk.
3. Then stir into the hot milk and cook over the hot water for 20 minutes, stirring frequently.
4. Add the dark molasses, salt, sugar, cinnamon, and butter; mix well.
5. Pour into a buttered pudding dish.
6. Pour the last 1 3/4 cups of cold milk over the top of the pudding.
7. Bake at 250 degrees for 3 hours (yes, 3 hours is correct).
8. Let sit for about 1/2 hour after it comes out of the oven.
9. Serve with heavy cream or vanilla ice cream.
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