Maine Indian Pudding

15m
Prep Time
3h
Cook Time
3h 15m
Ready In

Recipe: #4012

January 12, 2012



"Indian Pudding is not only an old Maine pudding, but probably an old New England dessert as well. It is cornmeal cooked very slowly with milk, molasses, and cinnamon. It should be soft and separate or whey somewhat. It is important to use as good a molasses as you can for the finest flavor, although any will do. Let a true Indian Pudding stand for a good one-half hour after baking so it will be slightly firmer. I got this recipe from an old cookbook years ago. My husband loves Indian Pudding. Yes, the three additions of milk is correct, as is the cooking time."

Original is 5 servings

Nutritional

  • Serving Size: 1 (292.3 g)
  • Calories 1385.8
  • Total Fat - 126.6 g
  • Saturated Fat - 15.2 g
  • Cholesterol - 16.4 mg
  • Sodium - 387.2 mg
  • Total Carbohydrate - 65.7 g
  • Dietary Fiber - 3.2 g
  • Sugars - 44.1 g
  • Protein - 3 g
  • Calcium - 134.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Scald 2 cups milk in a double boiler.

Step 2

Mix in a separate bowl till smooth, the corn meal and the 1/2 cup cold milk; then stir into the hot milk in the double boiler and cook over hot water for 20 minutes, stirring frequently.

Step 3

Add the molasses, salt, sugar, cinnamon, and butter and mix well.

Step 4

Pour into butter pudding dish and pour the last 1 3/4 cups milk over the top of the pudding.

Step 5

Bake at 250 degrees for 3 hours (that is correct) and then let it sit for 1/2 hour after it comes out of the oven.

Step 6

Serve with heavy cream or vanilla ice cream.

Tips


No special items needed.

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