Sioux Indian Pudding
I've never tasted Indian Pudding, so I read all the reviews and then tried it with these modifications. I subbed 1/4 C Masa for corn meal (reduced gritty texture), honey for molasses, pumpkin pie spice for cinnamon and ginger, Splenda for sugar, and used skim milk. I cooked it till it thickened up, but it didn't take 10 minutes. Might need less Masa next time as I think this was a bit thicker than other reviewers described. I also baked this as you would any custard, in a water bath, even though it didn't contain eggs. Might try another variation with two eggs and 2 tablespoons of Masa just to see if I like that better. It seemed like a lot of raters were going for a mild pumpkin pie taste, and while I liked this, anyone wanting a traditional Indian pudding might not.
P.S. If you don't like the gritty texture of cornmeal, process dry cornmeal in a blender or food processor until it becomes flour, and then use the corn flour in the recipe. I chose Masa instead because it has a better B vitamin profile.
2 users found this review helpful
Aug. 5, 2014