Indian Pudding
Source of Recipe
Plimouth Plantation
Recipe Introduction
Old American Recipe
List of Ingredients
- 4 Cups Whole Milk
- 2/3 Cup finely ground cornmeal
- 1/2 cup molasses
- 4 Tbsp unsalted butter, (plus more for the dish)
- 1/4 cup light or dark brown sugar
- 1/2 tsp kosher salt
- 1 tsp groun ginger
- 1 tsp ground cinnamon
- 1/4 tsp groun nutmeg (plus more for garnish)
- 1 tsp vanilla extract
- 2 cups (1pt) heavy cream, whipped to firm peaks
Instructions
- Heat the oven to 350
- Ina large saucepan, over med high heat bring 3 cups of the milk to a boil.
- In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce and simmer gently, stirring frequently for 15 minutes.
- Remove from heat, stir in the molasses, butter, brown sugar, salt, ginger, cinnamon, nutmeg and vanilla.
- Transfer to a buttered 1 1/2 qt casserole dish.
- Set the casserole in a roasting pan, pull the oven rack out halfway and place the pan on it. Carefully add enough hot water to the pan to reach about halfway up the casserole.
- Cover both pans with a single large sheet of foil.
- Bake for one hour. Remove foil.
- Bake without foil until the pudding is almost set, but still wobbly, about 1 1/2 hours more.
- Transfer the casserole to a wire rack for at least 30 minutes.
- Spoon onto plates, serve with whipped cream and sprinkle with nutmeg.
Final Comments
Traditional
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