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.
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Solea Sasha
[email protected]I can't wait to try this recipe!
Carla Bison
[email protected]This pudding is a great make-ahead dessert. It's even better the next day.
Shezi Alive
[email protected]I'm not a big fan of raisins, but I still loved this pudding. The other flavors really shine through.
beli juarez
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Maliksaab Saab
[email protected]I love the nutty flavor of the cornmeal in this pudding.
Umair Saifullah
[email protected]This pudding is the perfect comfort food. It's warm, creamy, and delicious.
Nayemuddin Rayhan
[email protected]I've been making this recipe for years and it never disappoints. It's a classic dish that everyone should try.
Kea Bervely
[email protected]This is my go-to recipe for Indian pudding. It's always a crowd-pleaser.
Saidu Abdullahi
[email protected]I made this pudding for a potluck and it was a huge hit. Everyone loved it!
Bibiana Mesa
[email protected]This recipe is a great way to use up leftover cornmeal. It's also a delicious and affordable dessert.
Sadheer abbasi
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of Indian food, but I'm so glad I did! The pudding was surprisingly delicious.
naomi jebichii
[email protected]I love the simplicity of this recipe. It's made with a few simple ingredients, but the flavor is complex and delicious.
Vinod Rasintha
[email protected]This recipe is easy to follow and the results are amazing. The pudding is rich and decadent, with a perfect balance of flavors.
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[email protected]I followed the recipe exactly and my pudding turned out perfectly. It was so delicious that I ate two servings!
Aytul Nobi
[email protected]This is the best Indian pudding I've ever had! The texture was smooth and creamy, and the flavor was out of this world.
M Hassaan R
[email protected]I've made this recipe several times and it always turns out great. It's a classic dish that is perfect for a special occasion.
Edwin Ariel
[email protected]This recipe was a hit! The pudding was creamy and flavorful, with a perfect balance of sweetness and spice. I especially loved the crispy top layer.