PURITAN PUDDING

facebook share image   twitter share image   pinterest share image   E-Mail share image



Puritan Pudding image

A mass of cornmeal, milk and molasses, baked for hours, this dessert was born of the Puritans' nostalgia for British hasty pudding and their adaptation to the ground-corn porridges of their Native American neighbors. (Early settlers called it Indian pudding.) Originally served as a first course, it grew sweeter (but not too sweet; Puritanism runs deep) and migrated to the end of supper. For a proper historical re-enactment of the dish, you need meal stone-ground from Rhode Island whitecap flint corn, a hard, tough-to-crack corn, less sweet but more buttery than hybrid strains. One of the oldest incarnations of the plant, it was cultivated by the local Narragansett and saved from extinction by a few equally flinty Rhode Island farmers. This recipe comes from George Crowther, owner and chef of the Yankee diner Commons Lunch, which has stood on the town square of Little Compton, R.I., since 1966.

Provided by Ligaya Mishan

Categories     dinner, side dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

Butter, for the baking dish
4 cups/ 960 milliliters whole milk
1 cup/130 grams fine-ground yellow cornmeal
1/2 cup/ 120 milliliters molasses
4 eggs
1/2 cup/ 100 grams sugar
1/2 cup/ 80 grams raisins
1 teaspoon/ 5 milliliters vanilla extract
1/2 teaspoon/ 1 gram ground ginger
Whipped cream or ice cream, for serving

Steps:

  • Heat oven to 350 degrees and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal and molasses and cook, whisking, 2 minutes. Reduce heat to medium-low.
  • Crack eggs into a medium bowl and lightly beat. Very slowly add 1/2 cup of the hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep eggs from scrambling, and cook 3 minutes. Remove pot from heat.
  • Stir in sugar, raisins, vanilla and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to oven and carefully pour water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
  • Bake until pudding is set, but still jiggles slightly in the center, 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 94 milligrams, Sugar 41 grams, TransFat 0 grams

Miracle Milton
[email protected]

This pudding is a must-try for any fan of classic desserts. It's a delicious and easy-to-make treat that everyone will love.


MR DON FF
[email protected]

This is a great recipe for a classic Puritan Pudding. It's simple to make and always turns out delicious.


Delina Sexius
[email protected]

Overall, I thought this Puritan Pudding was a good recipe. It was easy to make and it tasted delicious. I would definitely recommend it to others.


Taher Miya
[email protected]

This pudding was a bit bland for my taste. I think I'll add some spices next time to give it more flavor.


Bunny Yt
[email protected]

I followed the recipe exactly, but my pudding didn't turn out as moist as I would have liked. I think I might have overcooked it.


Kenzlee Segura
[email protected]

This pudding is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.


arslan pervaiz
[email protected]

I'm not a huge fan of raisins, but I really enjoyed this pudding. The raisins were plump and juicy and they added a nice sweetness to the dish.


Pauline Amezcua
[email protected]

I made this pudding for my family and they all loved it. It's a great dessert for a cold winter day.


Samuel Njunguna
[email protected]

This pudding is so easy to make and it tastes amazing. I love the simple, classic flavor.


malik hero 123 malik hero 123
[email protected]

I've been making this pudding for years and it never disappoints. It's the perfect dessert for any occasion.


Razzak Ul Islam
[email protected]

This is my go-to recipe for Puritan Pudding. It's always a crowd-pleaser.


Umer Khan7866
[email protected]

I made this pudding for my book club meeting and it was a huge success. Everyone raved about how delicious it was.


Babucaar Barrow
[email protected]

This pudding was a hit at my holiday party. Everyone loved the classic flavor and the moist, tender texture.


Invisibleman197
[email protected]

I'm not much of a baker, but this Puritan Pudding was surprisingly easy to make. I followed the recipe exactly and it turned out perfectly. My family loved it!


Archangel Kimking
[email protected]

This Puritan Pudding was a delightful treat! It had a wonderfully moist and rich texture, with a perfect balance of sweetness and spice. I loved the addition of the raisins and nuts, which gave it a lovely chewy texture and nutty flavor.