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.
Rob loves Indian Pudding & I have tried many different recipes but he likes this one best. Most recipes 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
2 hours, 15 minutes
- 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
- Preheat oven to 300 degrees & grease a 1 1/2 quart Apilco baking dish (Similar to this one.)
- 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.