Indian Pudding Recipe
Indian pudding is a traditional sweetened stove-top Thanksgiving dessert that was brought over from the 17-century English colonists in the original form known as hasty pudding. Traditional Indian pudding is a combination of cornmeal, water, molasses, butter, and eggs, along with available spices, fruits, and nuts.
Cornmeal was abundant for the early settlers and made a suitable base, while molasses was used as a sweetener due to the massive amounts of rum being produced at the time.
The pudding is slowly cooked over a low flame for the smoothest possible consistency, similar to the way New England kitchen stoves radiated heat long after the cooking was done, and it can be left warm, frozen, fried, or served with a scoop of ice cream.
RECIPE INGREDIENTS
1/2 cup molasses
3 eggs, beaten
1/3 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
6 cups milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
DIRECTIONS ON INDIAN PUDDING RECIPE
Heat the milk and butter for 5 or 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 the oven to 250°F.
Mix cornmeal, flour, and salt; stir in molasses in a separate bowl. 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.
Then slowly add 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.
Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
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.
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Ingredients
1/2 cup molasses
3 eggs, beaten
1/3 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
6 cups milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
Instructions
- Heat the milk and butter for 5 or 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 the oven to 250°F.
- Mix cornmeal, flour, and salt; stir in molasses in a separate bowl. 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.
- Then slowly add 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.
- Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
- 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.
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Ingredients
1/2 cup molasses
3 eggs, beaten
1/3 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
6 cups milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
Instructions
- Heat the milk and butter for 5 or 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 the oven to 250°F.
- Mix cornmeal, flour, and salt; stir in molasses in a separate bowl. 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.
- Then slowly add 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.
- Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
- 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.