National Indian Pudding Day | Indian Pudding
After my confusion over Plum Pudding, I made sure to check into Indian Pudding so I knew exactly what I would be getting myself into. Turns out, Indian Pudding is so simple, you can basically make it with your eyes closed. Just a handful of ingredients are all that go into this treat.
A cold-weather classic New England dessert, Indian Pudding is sometimes referred to as Hasty Pudding. Traditionally, Hasty Pudding is a porridge with grains and hot water or milk, but Indian Pudding was made with a little molasses thrown in, along with cinnamon, ginger, sugar, raisins and nuts, and the base is cornmeal instead of wheat.
I was happy with the texture of this dish, as it resembled more of a custard than a porridge. The flavors worked well together and I’m surprised to say that I am a fan of Indian Pudding. Cheers to another food lesson.
- 3 1/2 cups + 1 cup milk
- 2/3 cup cornmeal
- 1/4 cup butter
- 1/2 cup dark molasses
- 2 tsp salt
- 1/4 cup white sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Handful golden raisins
- Handful Georgia pecans
- Preheat oven to 325*F. Grease a 1 1/2 quart baking dish.
- Scald 3 1/2 cups of milk in a double boiler. Remove from heat.
- In a medium bowl, mix cornmeal with remaining 1 cup of milk. Stir this mixture into scalding milk. Place new milk mixture back in double boiler and cook 20 minutes, stirring frequently.
- Remove from heat and stir in butter, molasses, salt, sugar, cinnamon, and ginger. Pour into the prepared baking dish.
- Bake for 1 hour and 15 minutes, placing pecans and raisins on top for the final 15 minutes of cook time.
Tomorrow: Crab-Stuffed Flounder Day