Aunt Carrie's Indian Pudding
Recipe: #19071
May 16, 2015
Categories: Desserts, Puddings, Dairy, Native American, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Winter, Oven Bake, Vegetarian, Kosher Dairy more
"Has flour in this one, Rhode Island clam shack Aunt Carrie's since it opened, in the 1920s."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (336.4 g)
- Calories 553.7
- Total Fat - 8.4 g
- Saturated Fat - 4.1 g
- Cholesterol - 72.3 mg
- Sodium - 841.5 mg
- Total Carbohydrate - 112.2 g
- Dietary Fiber - 2.3 g
- Sugars - 87.9 g
- Protein - 10.4 g
- Calcium - 445 mg
- Iron - 6.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oven to 350°.
Step 2
Butter an 8" × 8" baking dish with 1 tsp. of the butter;
Step 3
Set aside.
Step 4
Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly.
Step 5
Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.
Step 6
Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.
Step 7
Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly; transfer to prepared baking dish.
Step 8
Pour remaining milk evenly over batter and bake, rotating once,
Step 9
Until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil).
Step 10
Set pudding aside to let cool to room temperature.
Step 11
Spoon pudding into bowls
Tips & Variations
No special items needed.
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