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Indian Pudding

Indian Pudding

Ingredients:
4 cups milk
1/2 cup cornmeal
1 egg
1/2 cup molasses
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cinnamon

Directions:
Preheat oven to 300° F. Fill the bottom pan of a double boiler with water and bring to a boil. Pour 4 cups of milk into the top pan of your double boiler. Let this come to a boil directly on the burner. Pour the cornmeal into the milk and mix well using a wire whisk. Remove the mixture from heat. Place the top of the double boiler over the bottom pan. Cook the cornmeal mixture for about 20 minutes, mixing often. Remove from heat. Using a fork, whip an egg until it is a pale yellow and frothy. Add it to the cornmeal mixture, along with the molasses, milk, salt, ginger, and cinnamon. Finally mix in the other ingredients into the cornmeal mixture.

Empty the contents into a well-greased 1 1/2 quart baking pan and bake for two hours. Cool 10 minutes. Scoop into bowls and serve with vanilla ice cream or whipped cream and serve.

9 Responses

  1. I have made this before and I add real vanilla beans, I get my vanilla paste and beans here:
    http://www.chefdepot.com/spices.htm

    by Chef Smitty on May 5, 2015 at 11:52 pm

  2. I just came across another version of this recipe and thought I would send it along. Seems to be explained somewhat more in detail than the listing above.
    Enjoy….
    http://www.yankeemagazine.com/new-england-traditions/indian-pudding#_

    by CanadianShe_Wolf on Apr 25, 2015 at 6:34 am

  3. So far, everyone, including Alicia Webber (if she’s read the comments), seems to miss the point of Susan’s statement, “not sure what the rest of the ingredients are that should be added after the molasses, milk, salt, ginger, and cinnamon.” There are no more ingredients in the ingredients list after the cinnamon, so the error is in the recipe.

    Also, since the Almanac Publishing Co says that comments should “further the discussion of the above content,” it’s inappropriate for them to have approved Iris Woody’s comment that consists entirely of an ad-hominem attack against Susan. (BTW, I have no connection to any of these parties.)

    by Rich on Oct 25, 2014 at 1:45 pm

  4. Tried to make sense of the directions…this didn’t look even close to the picture and the “pudding” was pretty bad – ended up on the compost pile

    by Kim on Oct 9, 2014 at 9:19 am

  5. What it is saying…………boil water in a pan. stick another pan on top of the boiling water. When the milk boils pull it off of the boiling water. Add cornmeal and mix with a whisk. Put back on the boiling water and cook for 20 minutes. Then, beat an egg until frothy. This means until a golden yellow. Whisk that in, along with the other ingredients. Put in a greased baking dish and bake in the oven for two hours. When done, scoop in a bowl, add vanilla ice cream or whipped topping and enjoy!

    by lora on Oct 7, 2014 at 2:40 am

  6. If you can’t figure out the directions for this recipe. . You need to stop trying to cook and go back to school..just sayin. .

    by Iris Woody on Oct 5, 2014 at 11:01 pm

  7. Cook the polenta (milk, salt and cornmeal) in the oven (about 40 min. ) take out and add the malasses, ginger and cinnamon. Return to oven for about 40 min or until set. Much easier.

    by Hazel on Oct 5, 2014 at 5:45 pm

  8. Susan, you only nee one burner. This recipe is literally just adding ingredients (recipe ingredients are always listed in the order of use) to the top pot of a double boiler.

    by MsKatgrrl on Aug 21, 2014 at 1:32 am

  9. These are very confusing directions. After reading several times it seems you need to have two burners going at the beginning. However, I’m not sure what the rest of the ingredients are that should be added after the molasses, milk, salt, ginger, and cinnamon. Sorry, but it seems a lot of effort to use 4 ½ cups of milk.

    by Susan on Jul 23, 2014 at 9:42 am

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