Indian Pudding
Submitted by safrog
Warm cornmeal pudding sweetened with molasses and brown sugar, spiced with ginger, cinnamon, and nutmeg. This traditional New England dessert bakes up creamy with a characteristic whey center, perfect with cold cream.
YIELD
12 servingsPREP
15 minCOOK
75 minREADY
90 minIndian pudding is pure colonial comfort food.
Cornmeal cooks slowly in milk until thick, then gets enriched with chopped suet for traditional richness and molasses for deep, dark sweetness.
The beaten eggs folded in at the end create a custardy texture that’s still slightly wet in the center when done.
That’s not underbaked, it’s the classic sign of authentic Indian pudding.
Kitchen Tips
- Chop suet very fine and remove all skin before adding
- Stir constantly during the 15-minute cornmeal cooking to prevent lumps
- Fold in stiffly beaten egg whites last for the lightest texture
- Let cool slightly before serving so the pudding sets up a bit
Ingredients
Directions
Put the milk on to boil, wet the corn meal with the cold water, and as soon as it boils stir in the corn meal, salt and suet, boil 15 minutes stirring all the time.
Chop the suet very fine, taking all the skin off.
Take it off of the fire, put it in ½ cup of cold milk, the sugar, molasses - stir the soda into the molasses - add the spices, beat the yolks well and beat in the stiffly beaten egg whites.
Butter a 2 quart pan and bake immediately for over one hour.
When done there will be whey in the center.
Let cool a little and serve with cream.
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