NEW ENGLAND INDIAN PUDDING
It's the time of year to break out this spicy traditional dessert. Raisins are optional--for some reason, our family never included them.
Provided by echo echo
Categories Dessert
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Gradually stir the corn meal into the hot milk.
- Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
- Blend together sugar through cinnamon and add to corn meal mixture.
- Stir in molasses and cold milk.
- Fold in raisins if using.
- Bake in a buttered 1-quart casserole at 275°F 2 hours.
- Serve warm topped with whipped cream, garnished with a dash of nutmeg.
Nutrition Facts : Calories 239, Fat 12, SaturatedFat 7.4, Cholesterol 44.2, Sodium 294.4, Carbohydrate 29.2, Fiber 0.5, Sugar 16.2, Protein 4.8
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Sabiha Salsabil
[email protected]This pudding is delicious! The cornmeal gives it a unique flavor and texture. I'll definitely be making this again.
Constance Codio
[email protected]I love the simplicity of this recipe. It's just a few ingredients and it comes together quickly. The pudding is always a hit with my family.
Mikias Dereje
[email protected]This recipe is super easy to follow, even for a beginner like me. The pudding turned out great and everyone loved it!
Azizo Habesha
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The pudding was delicious and the cornmeal gave it a unique texture. I'll definitely be making this again.
Anwaar Shah
[email protected]This recipe is a winner! I've made it several times now and it always turns out perfect. The pudding is creamy and flavorful, with a crispy crust. My family loves it!