Recipe by Nina
"This Indian pudding is a surprising mix of milk and corn meal. It is excellent served warm with vanilla ice cream."
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4 1/2 cups
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.
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.
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.
Overall a nice, easy recipe. I liked the taste, too!
Just what I was looking for! I had this in a restaurant in Chatham on Cape Cod, and hoped to repeat the flavor I craved... thanks so much! For anyone else who may try it: I didn't have a double boiler, and so did it in a sauce pot with a thick bottom, over gas heat (easy to control!) My cook time on the stove was closer to 15 minutes as a result, and 1.5 hours in the oven as directed. As everyone else says, serve warm with a really good vanilla ice cream or fresh whipped cream. Awesome with a steaming cup of coffee alongside... I will add raisins next time - just a personal preference. TERRIFIC RECIPE!!
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!!! :)
Having never tried Indian Pudding before, I sought out a recipe so I could indulge my curiosity. This turned out to be a very pleasant surprise. I made it exactly as the recipe called for, & the taste was reminiscent of pumpkin pie. My suggestion for the recipe directions would be to explain a little more thoroughly about the double boiler, because I was not very familiar with it before this. Also, the recipe says to use a 1 1/2 quart baking dish, but when I poured the pudding into the dish, it filled it to the brim, & while in the oven overflowed. Otherwise this was very good, especially with some vanilla ice cream on top!
I LOVE Indian Pudding and so few people know about it. I cook it long and slow in the oven. Serve with a scoop of vanilla ice cream. A classic dessert featured at Boston's Durgin Park restaurant.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 127
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