This recipe was my first experience with Indian Pudding. Jim attested to the authenticity of the result and ate it both from dessert and breakfast the next day.
Servings: 10-12
Fresh
6 cups milk, 2% reduced fat
1/2 cup unsalted butter
3 eggs
Pantry
1/2 cup cornmeal
1/4 cup all-purpose flour
1 tsp. salt
1/2 cup molasses
1/3 cup granulated sugar
1 tsp. cinnamon
1 tsp. nutmeg
Prepare milk
Preheat the oven to 250 degrees-F. Heat the milk and butter together in a double boiler over boiling water until milk is boiling. Keep milk-butter mixture warm over medium heat.
Add dry ingredients
Combine cornmeal, flour, and salt in a separate bowl. Add molasses to the bowl. Slowly add 1/2 cup of the warm milk mixture. Then slowly add the dry ingredients mixture into the remaining milk in the double boiler. Cook over medium heat until mixture is thick.
Add eggs
In a separate bowl, beat the eggs. Slowly add 1/2 cup of the cornmeal-milk mixture into the eggs and stir with a whisk. Add the egg mixture back in with the hot milk cornmeal mixture over the double boiler and stir to thorough combine.
Add sugar and spice
In a separate bowl, combine the sugar, cinnamon, and nutmeg. Add sugar and spices to the warm pudding and stir until smooth.
Cook pudding
Pour pudding into a 2-1/2 quart shallow casserole dish and bake for 2 hours.
Serve
Allow the pudding to cool about an hour after done cooking. Serve with ice cream.
Adapted from An Olde Concord Christmas by Concord Antiquarian Society and a post by www.simplyrecipes.com.
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