Indian Pudding Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Dec. 21, 2008
The molasses flavor is too strong for folks who aren't used to it. Meanwhile, because the corn meal is cooked along with all of the milk rather than having some cold milk stirred in the end, the result is a single, thick layer. Traditionally, at least in the New England family I grew up in, Indian Pudding should have two layers, a thick layer with cornmeal at the bottom and a lighter, milk-only layer on top. It also needs raisins, preferably soaked in whiskey or rum.
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Reviewed: Oct. 19, 2008
Thank you for sharing such a delicious recipe! I had had this dessert at a restaurant many years ago, and during an outing yesterday to see fall foliage, I thought of it and searched this Website for a recipe. This one seemed to be the best and I apparently chose well, as it was delicous!!!! I did not change a thing. A great New England treat!! Served it with vanilla ice cream. Yummy!!! :)
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Reviewed: Mar. 6, 2007
This has a BOLD flavor to it. It doesn't taste anything like your bland, sugary store bought desserts. If you want a treat with great old fashioned taste to it, this is for you! Serve it up warm with some good vanilla ice cream or whipped cream oozing over the top.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: West Milwaukee, Wisconsin, USA
Reviewed: Jan. 12, 2002
Overall a nice, easy recipe. I liked the taste, too!
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Reviewed: Sep. 13, 2001
I was looking for a cornmeal mush recipe when I came across this recipe. I did some things a little differently but kept it basically the same. It is a great old fashioned recipe perfect for the coming fall months. If you have a wood stove, then cook this on top and slowly cook it while your house fills with the delicious smells of sweet cornmeal pudding.
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Photo by A Baker's Dozen

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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