Aunt Carrie's Indian Pudding
Recipe: #19071
May 16, 2015
Categories: Desserts, Puddings, Native American, 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 is 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
No special items needed.
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