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Indian Pudding

A popular New England treat on Thanksgiving

Indian pudding is similar to hasty pudding, with cornmeal substituted for wheat flour. This distinctly American dish is enjoyed today at New England Thanksgiving celebrations.

This recipe from “Joy of Cooking” appeared in the Chicago Tribune.

Ingredients

  • 2 2/3 Cups cornmeal
  • 4 Cups whole milk
  • 1/3 Cup sugar
  • 1/4 Cup molasses
  • 2 large eggs
  • 2 Tablespoons unsalted butter, cut into pieces
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon vanilla
  • 1/2 Teaspoon ground ginger
  • 1/8 Teaspoon grated or ground nutmeg
  • 1/8 Teaspoon salt
  • Vanilla ice cream or cream

Directions

Preheat the oven to 325 degrees F.

Generously butter a 1 ½- to 2-quart baking dish.

Measure cornmeal into a large, heavy saucepan.

Stir in milk very gradually at first to prevent lumps.

Stirring constantly, bring to a boil over medium-high heat.

Reduce the heat to low and simmer, stirring frequently, until thick, about 5 minutes.

Remove from the heat and whisk in: sugar, molasses, eggs, unsalted butter, ground cinnamon, vanilla, ground ginger, grated or ground nutmeg and salt.

Turn the pudding into the prepared dish.

For the water bath, place a large baking pan on the oven shelf.

Place the pudding in its baking dish into the pan.

Pour hot water into the baking pan until it comes half-way up the side of the baking dish.

Bake in the water bath until the center looks firm, but still slightly quivery when the dish is shaken, about 1 hour and 10 minutes. A dark crust will form on top.

Serve warm with vanilla ice cream or cream.