Name: Indian Pudding
Yield: Serves 6.
Cuisine: Puddings and Custards
Ingredients: 3 cups milk; 1/4 cup molasses; 3 tablespoons cornmeal; 1 egg; 1/2 cup sugar; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 cup cold milk; Lump of butter the size of an egg (about 1/2 stick butter), cut into pieces

Share:

Rate this Recipe:

A New England favorite. Serve warm with cream, or with vanilla or coffee ice cream.

Ingredients

3 cups milk

1/4 cup molasses

3 tablespoons cornmeal

1 egg

1/2 cup sugar

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 cup cold milk

Lump of butter the size of an egg (about 1/2 stick butter), cut into pieces

Instructions

Preheat oven to 325 degrees F. Grease a 1-quart casserole.

In a saucepan, scald 3 cups milk, then add molasses and cornmeal, and cook until thick. Remove from heat.

In a bowl, blend together egg, sugar, salt, ginger, and cinnamon. Add to warm milk mixture. Pour into prepared casserole and bake for 30 minutes. Add ½ cup cold milk and butter. Continue baking for about 1 hour.