Indian Pudding 2 (New England Corn Pudding) |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This is a traditional New England dessert. Served warm, with Hard Sauce or a scoop of vanilla ice cream melting on the top. I make this around Thanksgiving, but its great any time of year. Ingredients:
4 cups milk (if adding apples, decrease the amount of milk to 2 cups) |
1/2 cup cornmeal |
3/4 cup dark molasses |
1/4 cup butter |
1 teaspoon salt |
1 teaspoon ginger |
3 tablespoons sugar |
1 egg, well beaten |
1/2 cup raisins |
1/2 teaspoon cinnamon |
2 cups thinly sliced apples (optional) |
Directions:
1. Preheat oven to 325°F.
2. In the top of a double boiler over direct heat, heat the milk to boiling.
3. Stir in the corn meal.
4. Place the milk/corn meal mixture over boiling water.
5. Cook them for about 15 minutes.
6. Stir in molasses and cook for about 5 minutes.
7. Remove from heat.
8. Stir in the butter, salt, ginger, sugar, egg, raisins, cinnamon and apples (if you are using them).
9. Pour the batter into a well-greased baking dish.
10. Bake the pudding from 1 1/2 to 2 hours.
11. Pudding is usually served warm (or hot) with Hard Sauce.
12. Its a New England custom to serve Indian Pudding with a scoop of Vanilla ice cream on the top.
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