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Indian Pudding Recipe

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This recipe for Indian Pudding is from Natalie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups plus 2 tbsp whole milk
1/2 molasses
1/4 cup maple syrup
1 teas vanilla extract
1/2 teas ground cinnamon
1/2 teas ground ginger
1/2 teas salt
3/4 cup yellow cornmeal, preferably stone-ground
2 large eggs, lightly beaten
1 teas. cornstarch
Directions:
Directions:
Adjust oven rack to the lower middle position. Preheat oven to 275 degrees
Grease 2 quart casserole dish or 9-inch souffle dish. Cover the bottom of a roasting pan with a dish towel. Bring a kettle of water to a boil.

Bring 4 cups milk, the molasses, maple syrup,vanilla cinnamon, ginger and salt to a simmer in a medium saucepan over medium heat. Slowly whisk in the cornmeal. Reduce the heat to low, and cook stirring frequently until the mixture has thickened and the whisk leaves trails when stirred, about 15 minutes.

Whisk the eggs, cornstarch and remaining 2 tbsp. mild together until smooth, then slowly whisk into the cornstarch mixture. Increase the heat to med-high and cook stirring constantly, until large bubbles rise to the surface, 1-2 minutes.

Pour the cornmeal mixture into the prepared dish, wrap tightly in foil, set inside the roasting pan. Place the roasting pan in the oven and carefully pour the boiling water into the pan until it reaches halfway up the sides of the dish. Bake until the pudding is no longer runny and has gently set, about 2 hours.

Remove the baking dish from the water bath and let cool on a wire rack for 20 minutes before serving.

The baked pudding can be cooled at room temperature for up to 3 hours before serving.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a favorite of mine from my roots in Connecticut.

 

 

 

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