Indian Pudding

I love anything pudding and I cannot believe I have gone my whole life not knowing about Indian pudding!  Indian pudding originated in New England and came from blending British pudding traditions with Native American spices.  The pudding is also known as Hasty pudding and is still served in some restaurants in the New England area.

A couple months ago I was researching pudding variations and came across an recipe for Indian pudding.  I knew I just had to make it to try it.  Needless to say I loved it!  It was the perfect blend of sweet and spicy.  Below is a recipe for Indian pudding.  I have tweaked the traditional recipe a bit but the basics are still the same.  The pudding does take quite a bit of baking time, so please note that if you are planning to serve the pudding for a special occasion.

Indian Pudding

6 cups almond milk (or cow milk)

1/2 cup butter

1/2 cup cornmeal

1/4 cup flour

1 teaspoon salt

1/2 cup molasses

3 eggs (beaten)

1/3 cup sugar

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1 teaspoon pure vanilla extract 

Preheat oven to 350 degrees.  Lightly grease a 1.5 quart casserole dish and set aside.  In a large saucepan, over medium to high heat, bring 5 cups of milk to a boil. In a small mixing bowl, whisk together the remaining milk (1 cup) and the cornmeal. Slowly add the cornmeal mixture to the boiling milk. Reduce heat and simmer for 15 minutes, stirring frequently. Remove the mixture from heat. Stir in the molasses, butter, sugar, salt, ginger, cloves, cinnamon, nutmeg, and vanilla.

Pour the mixture into the greased casserole dish. Set the casserole in a roasting pan and carefully add enough hot water to the pan to reach halfway up the side of the casserole dish. Using aluminum foil cover both pans and place in the preheated oven.  Bake at 350 degrees for 1 hour. Remove the foil and continue to bake until the pudding is almost set about 1 1/2 hours more.  Remove casserole from oven and place on a wire cooling rack for at least 30 minutes. Serve warm with the whipped cream or ice cream.  Store leftover pudding covered in the refrigerator.  


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