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I have had Indian Pudding; delicious; Molasses is very high in the mineral Iron~
Looking forward to trying out this very straightforward recipe not too hard but with the double boiler step. Tempering the eggs is a great idea. Corn is toothy in coarser state, a nice texture, some recipes use different pulverizations. This is similar to a half-a recipe I saw on the road show, a hand-scrawled Indian Pudding recipe on an index card, ‘“abstracted” from Rombauer’ by Georgia O’Keefe. I came looking for the remainder, and I bet this is pretty close, even improved, and simply. Btw, in the small trove of autographs of hers, the recipe was the most valuable. Just sayin’…y’ never know!
One step I added, and you should always do this when adding eggs to a hot mixture, I slowly added a cup of the hot mixture to the beaten eggs. Then, added the egg mixture to the pot. This “tempers” the eggs so they don’t scramble
Hi, My Indian pudding is a quarter of the way through the baking process and I’m very confused and concerned about the last step, adding 2 cups of cold milk on top. Is it not supposed to be mixed in? I just checked on it and the milk is still sitting separately as a layer on top. I gave it a gentle stir but it still looks separated. Is that correct?
Also, I used salted butter, and because of that I only added a half teaspoon of additional salt even though the recipe calls for 1 teaspoon. I tasted the mixture before adding the eggs and it’s salty! I hope it turns out okay. The recipe doesn’t specify salted or unsalted butter.
This is a custard. The only milk is what was initially cooked with the cornmeal. There should not be milk sitting on the top- or added past the initial boiling process. If I use salted butter I eliminate salt as an ingredient
Could I use dark corn syrup instead of molasses? I have a lot of the former and none of the latter.
Hi, Eva. Yes, you could make that substitution. The flavor will be slightly different, but not in a bad way.
A very interesting recipie; I did not know Cornmeal was referred to as Indian Flour; I would guess whole unrefined corn meal has more nutritents than "white bleached flour"; European colonists tweaked the British pudding recipe and substituted cornmeal (often called “Indian flour”) for wheat flour, producing the dish we know as “Indian Pudding.” Molasses is healthy!!!
Could I substitute almond or any other nut flour for the cornmeal? Does that change the cooking time or amounts?
Hi, Mary. We would not recommend that substitution. It would change the dish entirely, from texture to cook time to taste.