INDIAN PUDDING
Steps:
- Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch Pyrex loaf pan.
- Combine the milk and cornmeal in a medium stainless or enamel saucepan. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Reduce heat to low and continue stirring until it is as thick as oatmeal.
- Add the sugar, brown sugar, molasses, salt, butter, cloves and 2 cups of the half and half. Stir to combine. Bring the mixture back to a boil and transfer to the prepared loaf pan.
- Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the loaf pan. Bake for 1 hour, stirring once after the first half hour.
- Press the grated ginger against a fine sieve or squeeze it in a square of cheesecloth to extract 1 or 2 tablespoons of juice. After the pudding has baked for 1 hour, add the ginger juice and the remaining cup of half and half and stir to mix. Bake for an additional hour, stirring again after half an hour. Serve immediately in small bowls or cups, or store in the refrigerator and reheat, stirring, over low heat.
INDIAN PUDDING
Provided by Alex Guarnaschelli
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
- For the pudding: In a medium saucepan, combine the milk and butter, and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk a little of the milk-butter mixture with the molasses; whisk this into the cornmeal mixture. Add all of the cornmeal mixture to the saucepan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.
- Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mixture to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Empty the saucepan into the prepared baking dish and bake until the pudding looks like a slightly moist cornbread or a steamed pudding, 2 hours.
- For the apples: Cut each of the apples into 8 to 10 equal-sized wedges. Melt the butter in a large skillet. Add the apples and stir to coat. Sprinkle with the brown sugar and cook, stirring with a wooden spoon from time to time, until the apples are tender and yield slightly when pierced with a knife tip. Add the lemon zest, lemon juice and ginger, and stir to blend. Keep warm while the pudding cooks.
- Once the pudding is cooked, set it aside to cool. Top with the apples and serve with vanilla ice cream.
INDIAN PUDDING
This Indian pudding is a surprising mix of milk and corn meal. It is excellent served warm with vanilla ice cream.
Provided by Nina
Categories Desserts Custards and Pudding Recipes
Time 1h50m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish.
- Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.
- Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.
- Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.
- Bake in the preheated oven for 1 1/2 hours.
Nutrition Facts : Calories 386 calories, Carbohydrate 57.9 g, Cholesterol 42 mg, Fat 14.2 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 8.7 g, Sodium 638.5 mg, Sugar 38.6 g
INDIAN PUDDING WITH NUTMEG ICE CREAM
Categories Dairy Ginger Dessert Thanksgiving Raisin Spice Fall Molasses Bon Appétit
Yield Serves 10
Number Of Ingredients 15
Steps:
- For ice cream:
- Stir ice cream and nutmeg in medium bowl to blend. Cover with foil and freeze. (Can be prepared 3 days ahead. Keep frozen.)
- For pudding:
- Preheat oven to 300°F. Butter 8x8x2-inch glass baking dish. Combine cornmeal and salt in heavy medium saucepan. Gradually whisk in 21/2 cups milk. Whisk over medium heat until mixture boils. Reduce heat to medium-low and simmer until mixture is thick and creamy, stirring often, about 10 minutes. Whisk in butter. Remove from heat.
- Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large bowl. Gradually whisk in hot cornmeal mixture. Stir in raisins. Pour pudding into prepared baking dish. Pour remaining 1/2 cup milk over pudding (do not mix into pudding). Place pudding dish in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of pudding dish.
- Bake pudding until just set, about 1 hour 30 minutes. Remove pudding from roasting pan. Cool until lukewarm, about 20 minutes. (Can be made 8 hours ahead. Cool; cover with plastic and let stand at room temperature. Rewarm covered pudding in microwave oven on low about 8 minutes.)
- Spoon warm pudding into shallow bowls. Top with scoop of ice cream.
NEW ENGLAND INDIAN PUDDING
This recipe was inspired by traditional New England Indian pudding. My version is made in the slow cooker instead of being baked for hours in the oven. If the molasses flavor is too strong, cut the amount to 1/3 cup. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 3h45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk cornbread mix, pudding mix and milk until blended. Add eggs, molasses and spices; whisk until combined. Transfer to a greased 4- or 5-qt. slow cooker. Cover and cook on high for 1 hour., Reduce heat to low. Stir pudding, making sure to scrape sides of slow cooker well. Cover and cook until very thick, 2-1/2 to 3 hours longer, stirring once per hour. Serve warm with ice cream if desired.
Nutrition Facts : Calories 330 calories, Fat 9g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 526mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
INDIAN PUDDING
The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to thick porridge, this easy-to-make classic is great on a cold day when you want something warm, comforting and sweet.
Categories Dairy Dessert Bake Cornmeal Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
- Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.
BAKED INDIAN PUDDING WITH MAPLE SYRUP
Delicious baked pudding with maple syrup. Great for that Thanksgiving or Easter feast. Served warm, but also great cold. Great with ice cream or light cream on top.
Provided by NB Roy
Categories Desserts Custards and Pudding Recipes
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
- Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
- Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 43.4 g, Cholesterol 65.1 mg, Fat 7 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 4 g, Sodium 393.7 mg, Sugar 33 g
MY BEST AND EASY INDIAN PUDDING
I have been making Indian pudding for ages, since I was 12 in fact. My first recipe, for the two years that I used it, came from Yankee Magazine and while it tasted good it was far too firm, nearly slice-able. Ever since that first year I made Indian pudding I have been the designated maker when in the country. I have used and tried many many recipes in 31 years and none really were what I was looking for. I wanted that soft consistency that did not whey when cooked. I have seen hundreds of recipes stating that it should whey (separate a bit) and I just do not like it. So I set out to do my own and in an easier way. Most New Englanders I know, though some do, would not dream of adding raisins, dried or fresh apples, nuts, eggs or tapioca though I have seen recipes with all of these and worse. This is heart warming, fragrant, a bit spicy and a pudding with that lovely soft consistency. Can I give exact cooking times? No, sorry, but just as flour, all corn meal will take it's own time so I will work here with consistencies not times. This is an all stove top method and I made one last night while watching a tv program. I simply came out to the kitchen on the commercials to stir. The key is keeping the stove on low once it has been turned to low. We also love this for breakfast and would never serve with whipped cream. Go anywhere in Maine and you will get ice cream on it as it should be! This is a 'not too sweet' version as most use sugars and molasses and I do not. I have never had a lump in my pudding using this recipe. I have had Indian pudding since I was 2, one bowl and I am in heaven I just know it. This looks like many steps though it really isn't and is a no fuss recipe. This is a good make ahead one too. Enjoy! c.2006
Provided by Hajar Elizabeth
Categories Breakfast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
- Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so.
- Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick.
- When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly.
- Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
- Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' Times will vary with setting. Last night it was 15 minutes or so and in 2 hours I could upturn the pan. Refrigerate and reheat gently; I use the microwave for individual servings.
- I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. Fiddley sticks!
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- Heat the oven to 350°. In a medium heavy stainless-steel saucepan, bring the milk, cream, molasses, and brown sugar almost to a simmer over moderately high heat, stirring occasionally.
- In a medium bowl, whisk together the cornmeal, ginger, cinnamon, and salt. Add to the milk mixture, whisking. Bring just to a simmer, whisking. Pour into an 8-by-8-inch baking dish. The batter will be thin and shallow.
- Bake the pudding in the middle of the oven for 20 minutes. Remove from the oven and stir well. Return the pudding to the oven and continue cooking for 20 minutes. The pudding will still be quite wobbly but will set as it cools. Let cool on a rack for 20 minutes and serve warm. Or cool completely and reheat the pudding in a 350° oven for about 5 minutes just before serving. Serve the pudding topped with the ice cream.
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