Indian Pudding

Try this classic Indian Pudding recipe for dessert
Indian Pudding

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Indian pudding is similar to hasty pudding, a tradition the Pilgrims brought with them from England, but since wheat flour wasn’t readily available, the settlers subbed in cornmeal creating this distinctly American dish that is still enjoyed today at New England Thanksgiving celebrations.

Ingredients

  • 4 1/2  Cups  whole milk
  • 1  Cup  cornmeal
  • 1/2  Cup  molasses
  • eggs, lightly beaten
  • 1/2  Cup  sugar
  • 3/4  Cups  raisin (optional)
  • 1 1/2  Teaspoon  vanilla extract
  • Pinch of  ground ginger
  • Pinch of  cinnamon

Directions

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish, and set aside. In a large pan, gently heat the milk, but do not boil. Stir in the cornmeal and molasses and cook, stirring for about 2 minutes. Then, reduce the heat to medium-low and continue to cook.

Temper the eggs with the hot cornmeal mixture. Add just a little of the hot cornmeal to the eggs at a time, while stirring to not scramble. Then, pour the egg mixture into the cornmeal and stir to combine. Whisk while cooking the egg cornmeal mixture for about 3 minutes. The mixture will thicken. Then, remove from the heat.

Add in the seasonings and raisins, and stir to distribute. Then, pour the pudding into the prepared baking dish and place inside a larger baking dish. Pour hot water into the outer pan until it reaches halfway up the sides. Then bake in the oven for about 45 minutes or until the pudding is set. Serve warm.

Indian Shopping Tip

Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.

Indian Cooking Tip

As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.

Indian Wine Pairing

Riesling, gewürztraminer, muscat, or torrontés with curries and other sauced dishes; cabernet sauvignon, cabernet franc, malbec. zinfandel, or primitivo with tandoori or other roasted meats and poultry.