Old Fashioned New England Indian Pudding
November 01, 2011
"This Indian Pudding is adapted from An Olde Concord Christmas, a book from the Concord Museum in Concord Massachusetts. It's often made around Thanksgiving and Christmas here in New England, but I say it's good anytime!"
- Serving Size: 1 (282 g)
- Calories 448
- Total Fat - 20.6 g
- Saturated Fat - 12 g
- Cholesterol - 128.8 mg
- Sodium - 627.7 mg
- Total Carbohydrate - 58.6 g
- Dietary Fiber - 1.6 g
- Sugars - 45.3 g
- Protein - 10.3 g
- Calcium - 284.5 mg
- Iron - 2.1 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Preheat oven to 250.
Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
In a separate bowl mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.
Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out.
Stir in the raisins (optional).
Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours, at 250 degrees.
Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or Vanilla ice cream.
Tips & Variations
No special items needed.