Buy the 2015 Old Farmer's Almanac!

Indian Pudding

Indian Pudding
PrintPrintEmailEmail

Rate this Recipe:

No votes yet

"This is a typical New England dessert, which is quite popular with diners at Avon Old Farms Inn. We serve it warm, with a generous dollop of whipped cream." --Avon Old Farms Inn, Avon, Connecticut

Yield: Serves 6-8

  • 4-1/2 cups milk
  • 3/4 cup yellow cornmeal
  • 3/4 cup molasses
  • 1 teaspoon ginger
  • 1 teaspoon salt

In the top of a double boiler combine milk and cornmeal. Cook over low heat, stirring often so that the bottom will not scorch. Cook about 20 minutes. Set aside and add the molasses, ginger, and salt, mixing well with a wire whisk. Pour into a shallow greased baking pan. Place pan into a water bath (a bottom pan with water, for a double boiler effect). Bake at 350 degrees F for about 1 hour. Using a wire whisk stir frequently or pudding will get lumpy. Cook until pudding is thick, then turn off heat and leave pan in the oven with door open so pudding may cool. Pudding may be served hot or cold, with whipped cream or ice cream.

Please review this recipe below!

Comments

Review this Recipe

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.

2015 Garden Calendar2015 Weather Watcher's Calendar2015 Recipes Calendar2015 Engagement Calendar 2015 Everyday Calendar2015 Country CalendarNew Year Cross StitchLobster Rope Doormats