Classic Indian Pudding

Classic Indian Pudding

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The first time I ever tasted Indian Pudding was at the Red Lion Inn in Stockbridge, MA.  This recipe was brought to our country by the pilgrims and originally cornmeal mush.  On special occasions, some ingenious pilgrim added molasses, eggs and different spices to make it into a dessert.

I only make this dessert during the Christmas holiday period. Even though Rob would be delighted if I made it weekly. It’s definitely one of his favorites. When I do get around to preparing it, I use my beautiful Emile Henry baking dish. I just love it. Speaking of love, another one is my All-Clad Double-Boiler.

I have tried many different recipes for this dessert, but Rob likes this one best.  Most don’t call for maple syrup but this one does & it cuts down on the amount of molasses so has a lighter flavor.   My nephew, Nate produces maples syrup in Upstate New York & every year we are the recipients of some of this delicious nectar.  I have to tell you about Nate.  Nate should have been born 100 years ago. Not only does Nate make maple syrup, but he’s also an avid hunter and fisherman & he even built his own log cabin using old-fashioned tools.  The last time I talked to him he said he was going to make charcoal!.  WHY?…I HAVE NO IDEA.

Classic Indian PUdding

Yield

8 servings

Prep time

15 minutes

Cooking time

2 hours, 15 minutes

Difficulty

Easy

Ingredients

  • 4 cups of whole milk
  • 1/2 cup of Quaker cornmeal
  • 1/2 cup of SLOW AS molasses
  • 1/4 cup of pure maple syrup (Nate’s)
  • 2 tablespoons of Land O Lakes unsalted butter, plus more to butter baking dish
  • 2 large eggs beaten
  • 1 teaspoon Morton salt
  • 2 teaspoons of Domino granulated sugar
  • 1/2 teaspoon McCormick ground cinnamon
  • 1/2 teaspoon McCormick ground ginger
  • 1/8 teaspoon McCormick ground nutmeg

directions

  • Preheat oven to 300 degrees & grease a 1 1/2 quart
    Emile Henry baking dish
  • Bring milk to a simmer in an ALL-CLAD Double Boiler over high heat.  When milk is simmering, slowly add the cornmeal, whisking to combine.  Continue to cook, whisking constantly for 15 minutes.
  • While continuing to whisk, slowly add the molasses, then remove from the heat.  Add the maple syrup and the rest of the ingredients stirring until smooth.
  • Pour mixture into a buttered baking dish and bake until the pudding is set and the top is browned., about 2 hours.  Serve warm topped with a scoop of vanilla ice cream.
 

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