INDIAN PUMPKIN PUDDING
Indian pudding is an old-fashioned American dessert made with cornmeal, milk and molasses. I added pumpkin to the mix and came up with a deeply satisfying pudding, like pumpkin pie without the crust. I enjoy it warm or cold (I've been eating the remains of my recipe test with yogurt for breakfast).
Provided by Martha Rose Shulman
Categories dessert
Time 2h30m
Yield Serves eight to 10
Number Of Ingredients 11
Steps:
- Heat the oven to 325 degrees. Butter a 2-quart casserole, soufflé dish or Dutch oven.
- Pour the milk into a 3- or 4-quart pot or saucepan, and place over medium-high heat. Bring to a simmer, and slowly stream in the cornmeal while whisking the milk. Turn the heat to low and simmer 15 minutes, stirring, until the mixture has the consistency of runny cream of wheat. Stir in the molasses and honey, and continue to simmer, stirring, for five minutes. Remove from the heat, and whisk in the pumpkin until the mixture is smooth. Whisk in the eggs, one at a time, and add the remaining ingredients. Pour into the buttered casserole, scraping in every bit with a rubber spatula.
- Place in the oven, and bake 1 to 1 1/2 hours until set; a knife should come out clean when inserted, and the top should be just beginning to brown. Remove from the heat, and allow to cool for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 4 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 248 milligrams, Sugar 21 grams, TransFat 0 grams
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Moka and sisters
[email protected]This recipe is a keeper! I'll definitely be making this pudding again and again.
Nooren Shakeel
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this pudding. It's not too sweet, and the spices are perfectly balanced.
Yeboah Kenneth
[email protected]This pudding is the perfect combination of sweet and savory. I love the addition of nuts and raisins.
Charles Elochukwu (Messi jnr)
[email protected]I've made this pudding several times now, and it's always a hit. It's the perfect dessert for any occasion.
Gunadasa Madurawala
[email protected]5 stars! This pudding is absolutely delicious.
LonjyBonjy
[email protected]I'm so glad I tried this recipe. It's now my go-to pumpkin pudding recipe.
Synodia Mukurechaza
[email protected]I made this pudding in a slow cooker, and it turned out perfectly. It was so easy to make, and I didn't have to babysit it.
Siman Limbu
[email protected]This pudding is a great way to use up leftover pumpkin puree.
Mikyle Oudith
[email protected]I would highly recommend this recipe to anyone who loves pumpkin and Indian desserts.
Obsolete Logistics
[email protected]I'm not usually a fan of pumpkin desserts, but this pudding changed my mind. It's so smooth and creamy, with just the right amount of sweetness.
347luc
[email protected]This pudding is so rich and decadent, it's perfect for special occasions.
Sraboni Sraboni
[email protected]I've tried many pumpkin pudding recipes before, but this one is by far the best. The addition of jaggery gave it a delicious caramelized flavor.
Jibon Chowdhuri
[email protected]I made this pudding for a Diwali party I hosted, and it was a huge hit! Everyone loved the unique flavor and texture.
France Moswana
[email protected]This recipe was incredibly easy to follow, even for a novice cook like me. I was able to make this pudding in under an hour, and it turned out perfectly.
Shafiq Ansari
[email protected]This Indian pumpkin pudding was a delight! The flavors were rich and complex, and the texture was smooth and creamy. I especially loved the addition of cardamom and ginger, which gave the pudding a warm and inviting aroma.