Best 3 Old Fashioned Indian Pudding Recipes
Indian pudding, a creamy and flavorful dessert with a rich history dating back to the Native American tribes of the Northeast, has been a staple in American cuisine for centuries. This old-fashioned treat, also known as hasty pudding or cornmeal pudding, is a delightful blend of cornmeal, milk, spices, and molasses, resulting in a comforting and satisfying dish. It has undergone variations over time while retaining its rustic charm and nostalgic appeal. In this article, we will delve into the various recipes and techniques used to create this classic dessert, exploring the different ingredients, cooking methods, and serving suggestions that have made Indian pudding a beloved dessert for generations.
Check out the recipes below so you can choose the best recipe for yourself!
OLD-FASHIONED INDIAN PUDDING
Provided by James Beard
Categories Milk/Cream Dairy Ginger Dessert Bake Cornmeal Fall Molasses Double Boiler House & Garden Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream.
OLD FASHIONED NEW ENGLAND INDIAN PUDDING
This Indian Pudding is adapted from An Olde Concord Christmas, a book from the Concord Museum in Concord Massachusetts. It's often made around Thanksgiving and Christmas here in New England, but I say it's good anytime!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 2h25m
Yield 8-10
Number Of Ingredients 12
Steps:
- Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
- Preheat oven to 250.
- In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
- Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.
- Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
- Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out.
- Stir in the raisins (optional).
- Pour into a 2 1/2 quart shallow casserole dish.
- Bake for 2 hours at 250.
- Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
OLD FASHIONED INDIAN PUDDING
This recipe dates from my great great grandmother Addie Hobbs Frye, who was born in 1863. She grew up in Maine. This recipe is at least as old as she was and may be older. I like it because it is a simpler, less gussied up verzion of Indian Pudding. It tastes great too. I use mild molasses (Grandma's) and no one in my family has every used the stronger variety. I don't know how that would work.
Provided by joan.keith
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Heat milk and butter in saucepan or microwave till warm.
- While milk is warming mix cornmeal, sugar, molasses and salt together in a baking pan until the mixture is smooth and well-mixed.
- When milk is warm enough that the butter begins to melt (the original recipe says to scald it but I don't get it that hot) add the warm milk to the molasses mixture. Do it slowly, stirring after each addition until incorporated. Once all the milk is added put in oven.
- Stir every 20 minutes or so. The cornmeal will initially lump or settle to the bottom of the pan. Mix it together and get rid of the lumps. The mixture will cook down and get thicker. When it is thick, brown and grainy looking it is done. This takes between 1 - 2 hours depending on whether you are using whole milk or milk with less fat.
- Remove from oven. Let cool a bit and serve with iced cream or whipped cream.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the pudding will taste. Use ripe corn kernels, whole milk, and fresh spices.
- Don't overcook the corn: The corn should be cooked until it is tender but still has a slight bite to it. Overcooked corn will make the pudding mushy.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to prevent the pudding from scorching on the bottom.
- Stir the pudding constantly: Stirring the pudding constantly will help to prevent it from sticking to the bottom of the pot and will also help to incorporate the spices evenly.
- Let the pudding cool before serving: The pudding will thicken as it cools, so it is best to let it cool for at least 30 minutes before serving.
Conclusion:
Indian pudding is a delicious and easy-to-make dessert that can be enjoyed by people of all ages. Using fresh ingredients and following the tips above, you can make a delicious Indian pudding that will be a hit at your next gathering. This classic dessert is a great way to use up leftover corn and is also a good source of fiber and other nutrients. It is a versatile dish and can be served warm or cold, with or without whipped cream or ice cream.
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