Indian Pudding is actually a version of Hasty Pudding that was created here in New England. The English wanted their Hasty Pudding but had to make alterations because of the lack of ingredients in the new world so they improvised. They changed to cornmeal and maple syrup but this made the cooking process anything but hasty so the pudding was renamed for it's gifted component of cornmeal.
There are several methods of making Indian Pudding ranging from using left over corn bread but I am sticking with the traditional version of cornmeal.
Ingredients
Directions
In a heavy pan scald milk and cream. Gradually
sprinkle with yellow cornmeal and bring to a boil,
stirring briskly. Stir in sugar, maple syrup, butter
and all the other dry ingredients. Let the mixture
cool slightly.
In a small bowl beat the eggs with the milk/cream
mixture. Pour the batter into a buttered 1 ½ quart
baking dish and bake in a moderately slow oven
(325 degrees F) for 2 hours.
Serve hot or warm with whipped cream or ice cream
if desired.
There are several methods of making Indian Pudding ranging from using left over corn bread but I am sticking with the traditional version of cornmeal.
Ingredients
- 2 cups milk
- 2 cups light cream
- 3 tablespoons stone ground yellow cornmeal
- ½ cup brown sugar
- ½ cup maple syrup
- 1 tablespoon butter
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon salt
- 1/8 teaspoon nutmeg
- Pinch ground cloves
- 1/8 teaspoon baking soda
- 2 eggs, beaten
Directions
In a heavy pan scald milk and cream. Gradually
sprinkle with yellow cornmeal and bring to a boil,
stirring briskly. Stir in sugar, maple syrup, butter
and all the other dry ingredients. Let the mixture
cool slightly.
In a small bowl beat the eggs with the milk/cream
mixture. Pour the batter into a buttered 1 ½ quart
baking dish and bake in a moderately slow oven
(325 degrees F) for 2 hours.
Serve hot or warm with whipped cream or ice cream
if desired.