New England Pudding Food

NEW ENGLAND INDIAN PUDDING

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.

NEW ENGLAND BREAD PUDDING

Steps:

• In an ungreased 3 quart baking dish tear up the bread in pieces.
• In another bowl pour boiling water over the raisins and drain.
• Add to the bread and mix up.
• In another bowl beat the eggs, sugar, vanilla, cinnamon, nutmeg, and salt.
• Add the milk to this.
• Mix well and pour over the bread and mix gently.
• Set this dish in a pan of water and bake 350 degrees for 1 1/2 hours.
• Serve with whipped cream dollops.

NEW ENGLAND CHRISTMAS PUDDING

Steps:

• Grease a pudding mold well with extra butter and dust with flour. Cover top with large piece of greased foil an fold snugly over sides of mold to keep steam out. Remember to leave some slack in foil because pudding will need room to expand.
• Mix together breadcrumbs, Craisins, molasses and melted butter. Combine baking soda and water and add to crumb mixture; mix well.
• Sift together flour, ginger, cinnamon and salt. Stir into crumb mixture. Pour mixture into greased pudding mold.
• Place mold on rack in steamer or large pot. Add boiling water to halfway up sides of pudding mold. Cover and steam for 2 hours or until firm to touch.

NEW ENGLAND CORN PUDDING

Steps:

• Stir the flour, salt, sugar, and the melted butter into the corn.
• Beat the eggs slightly and combine with the milk.
• Combine the milk and corn mixtures and pour into a 2 quart baking dish that has been sprayed with Pam.
• Bake in a 450 degree oven for 45 minutes, until nicely browned.
• *IMPORTANT: Stir with a long-pronged fork, breaking the surface as little as possible 3 times during baking.

NEW ENGLAND PUDDING

Steps:

• Preheat oven to 325 degrees.
• Combine drained pineapple and diced apples.
• Put into a 9-inch square pan.
• Mix walnuts and brown sugar together and spread over fruit.
• Beat eggs until thick and blend in flour and sugar.
• Add melted butter and mix thoroughly.
• Spread batter over the sugar and walnuts, making sure that mixture does not touch fruit mixture underneath.
• Bake for approximately 60 minutes or until golden brown.
• It's done when poked and no butter flows underneath.
• Serve warm with vanilla ice cream if desired.

OLD FASHIONED NEW ENGLAND INDIAN PUDDING

Steps:

• Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
• Preheat oven to 250.
• In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
• Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.
• Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
• Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out.
• Stir in the raisins (optional).
• Pour into a 2 1/2 quart shallow casserole dish.
• Bake for 2 hours at 250.
• Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.

NEW ENGLAND CRACKER PUDDING

Steps:

• Spread saltines with butter.
• Barely cover the raisins with boiling water and cook until plump; drain.
• Arrange alternately a layer of crackers and a layer of raisins in a greased baking dish.
• Pour hot milk over the top and let stand for half an hour.
• Beat eggs and egg yolks well; add salt, sugar, spices and cream.
• Combine with the first mixture in the baking dish and bake at 325F for 2 hours.

NEW ENGLAND INDIAN PUDDING

Steps:

• Gradually stir the corn meal into the hot milk.
• Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
• Blend together sugar through cinnamon and add to corn meal mixture.
• Stir in molasses and cold milk.
• Fold in raisins if using.
• Bake in a buttered 1-quart casserole at 275°F 2 hours.
• Serve warm topped with whipped cream, garnished with a dash of nutmeg.