JIM BAILEY
The original Hasty Pudding, or Indian Pudding, is probably the very first dessert ever made on New England shores by our European ancestors. Don't listen to culinary historians when they note that Indian Pudding should be baked in order to be classic. This is entirely untrue! This New England dessert was made in a "great kettle" over the fire. Eggs were not wasted in this pudding originally, and are not needed now. When eggs are added, then Indian Pudding should be baked, creating a firmer textured preparation. This recipe is perfectly spiced as our Yankee ancestors prepared, but with a little cranberry-tartness added! By letting this hasty pudding chill in the refrigerator, the dried cranberries absorb the liquid, making them soft, tender and super flavorful.
Provided by By Jim Bailey | September 2, 2017 3:00 pm Follow @theyankeechef !function(d,s,id){var js,fjs=d.getEl
Time 15m
Yield 3
Number Of Ingredients 9
Steps:
- 1 Place first 6 ingredients in a medium saucepan and stir well. 2 Place over medium high heat, stirring once or twice to prevent milk from scorching. Once milk mixture is scalding hot, and while constantly stirring with one hand, slowly pour the cornmeal into milk. 3 Once added, reduce temperature to low and constantly stir for 2 minutes. It will thicken substantially. 4 Remove pan from heat and stir in vanilla. 5 Transfer to a bowl and serve hot with vanilla ice cream melting over the top or cover and refrigerate until completely cold. 6 Serve as is or with a dab of heavy cream over the top.
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
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.
INDIAN PUDDING
This classic Thanksgiving recipe comes from Jean Clapp of Ipswich, Massachusetts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees. In a medium saucepan, combine half-and-half, molasses, butter, ginger, cinnamon, and salt. Bring to a boil; remove from heat, and whisk in cornmeal.
- Pour mixture into an 8-inch square baking dish, and bake until pudding is firm but still jiggles slightly in the center when gently shaken, 2 to 21/2 hours. Let cool 30 to 60 minutes; serve warm or at room temperature, with vanilla ice cream or whipped cream, if desired.
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.
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!
More about "indian pudding marks food"
INDIAN PUDDING RECIPE - YANKEE MAGAZINE - NEW …
From newengland.com
Servings 6-8
INDIAN PUDDING | HISTORY OF A CLASSIC NEW ENGLAND DESSERT
From newengland.com
INDIAN PUDDING - TASTEATLAS - LOCAL FOOD AROUND THE WORLD
From tasteatlas.com
INDIAN PUDDING RECIPE - QUICK FROM SCRATCH HERBS
From foodandwine.com
INDIAN PUDDING - ANCESTORS IN APRONS - FOOD AND FAMILY
From ancestorsinaprons.com
FULL BELLY LAUGHS
From fullbellylaughs.com
MAKE A REAL AMERICAN DESSERT: INDIAN PUDDING - ANCESTORS IN APRONS
From ancestorsinaprons.com
IT'S NATIONAL INDIAN PUDDING DAY! HERE'S WHY YOU SHOULD CELEBRATE
From npr.org
INDIAN PUDDING - INDIAN RECIPES
From fooddiez.com
INDIAN RICE PUDDING RECIPE - FOOD NEWS
From foodnewsnews.com
INDIAN PUDDING STOCK PHOTOS, PICTURES & ROYALTY-FREE IMAGES
From istockphoto.com
INDIAN PUDDING | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
RECIPE: INDIAN-STYLE PUDDING - WHOLE FOODS MARKET
From wholefoodsmarket.com
INDIAN PUDDING RECIPE BY DIABETIC.FOODIE | IFOOD.TV
From ifood.tv
BAR HARBOR ALL NATURAL INDIAN PUDDING, 15.5-OUNCE CANS (PACK OF …
From amazon.ca
INDIAN PUDDING — EDIBLE BOSTON
From edibleboston.com
INDIAN PUDDING - KITCHEN DICTIONARY - FOOD.COM
From food.com
INDIAN PUDDING - MOLASSES CORNMEAL PUDDING RECIPES - DELISH
From delish.com
THE HISTORY OF INDIAN PUDDING FOR THANKSGIVING | EPICURIOUS
From epicurious.com
INDIAN PUDDING - A FAMILY FEAST
From afamilyfeast.com
INDIAN PUDDING RECIPE | MYRECIPES
From myrecipes.com
NEW ENGLAND INDIAN PUDDING RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
I'M COOKING INDIAN PUDDING, HAVING HEARD ABOUT IT FROM A FRIEND OF …
From food52.com
WHERE TO EAT THE BEST INDIAN PUDDING IN THE WORLD?
From tasteatlas.com
THE STORIED HISTORY OF INDIAN PUDDING - STREETSOFSALEM
From streetsofsalem.com
24 INDIAN PUDDING IDEAS | INDIAN PUDDING, INDIAN PUDDING RECIPE, …
From pinterest.ca
INDIAN RICE PUDDING (KERALA PAYASAM) - MYINDIANSTOVE
From myindianstove.com
15 NATIONAL INDIAN PUDDING DAY IDEAS | INDIAN PUDDING, FOOD, …
From pinterest.ca
INDIAN PUDDING - INDIAN RECIPES
From fooddiez.com
INDIAN PUDDING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HASTY PUDDING RECIPE - RUNAMOK MAPLE
From runamokmaple.com
WHAT IS INDIAN PUDDING? (WITH PICTURES) - DELIGHTEDCOOKING.COM
From delightedcooking.com
CLASSIC INDIAN PUDDING RECIPE | THE OLD FARMER'S ALMANAC
From almanac.com
INDIAN PUDDING | A TASTE OF MORNING
From atasteofmorning.com
INDIAN PUDDING RECIPES | MYRECIPES
From myrecipes.com
THE 10 BEST SNACKS TO EAT DURING YOUR TRIP TO INDIA
From theculturetrip.com
INDIAN PUDDING: A TRADITIONAL AND DELICIOUS HOLIDAY DESSERT
From ostrali.com
INDIAN PUDDING - KITCHENBAZARPK.COM
From kitchenbazarpk.com
INDIAN PUDDING RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
LIST OF INDIAN SWEETS AND DESSERTS - WIKIPEDIA
From en.wikipedia.org
INDIAN PUDDING | ETSY
From etsy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love