Indian Pudding ~ Early American Recipe

Indian Pudding ~ Early American Recipe
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 301.6
  • Total Fat: 8.4 g
  • Cholesterol: 54.0 mg
  • Sodium: 498.5 mg
  • Total Carbs: 56.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 6.4 g

View full nutritional breakdown of Indian Pudding ~ Early American Recipe calories by ingredient


Introduction

Delicious! Indian pudding is a traditional New England Thanksgiving classic. It is a baked custard named "Indian Pudding" by the early settlers because it is made with what they called "Indian meal", corn meal.

It can be traced back to the 1650s when milk became prevalent and molasses arrived on the scene courtesy of the Caribbeans who traded molasses for salt cod. Delicious! Indian pudding is a traditional New England Thanksgiving classic. It is a baked custard named "Indian Pudding" by the early settlers because it is made with what they called "Indian meal", corn meal.

It can be traced back to the 1650s when milk became prevalent and molasses arrived on the scene courtesy of the Caribbeans who traded molasses for salt cod.
Number of Servings: 6

Ingredients

    1/4 C Corn Meal
    1 t Salt
    1 C Cold Water
    2 C Non Fat Scalded Milk
    1 Egg, well-beaten
    1/4 C Dark Brown Sugar or Splenda
    1/2 C Molasses
    1 T Butter
    1 t Ground Cinnamon
    1/2 t Ground Ginger
    1/4 t Nutmeg
    1 C Heavy Cream
    1/2 C Raisins

Directions

Preheat oven to 300 degrees F.

1. Combine & mix well cornmeal and salt.
2. Add cold water & stir thoroughly.
3. Stir in milk.
4. Boil mixture for 10 minutes, stirring constantly.
5. Combine & mix well egg, brown sugar, molasses, butter & spices in a bowl.
6. Stir this mixture into the boiling cornmeal.
7. Add raisins, if desired.
8. Pour mixture into a buttered casserole.
9. Bake for 30 minutes.
10. Stir in cream.
11. Bake 2 hours more.

Serve hot with vanilla ice cream or whipped cream.

Serving Size: 6