Wholesome New England Indian Pudding Delight
Experience a taste of New England history with this traditional Indian Pudding, adapted from the cherished recipes found in An Olde Concord Christmas. This comforting dessert, rich with the flavors of cornmeal, molasses, and warm spices, has long been a holiday favorite but is delightful any time of year. Its creamy texture and sweet aroma evoke memories of family gatherings and seasonal celebrations, making it a heartwarming addition to any meal. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.
8
Servings
N/A
Calories
12
Ingredients
Ingredients
Milk
6 cups (Scalded)
Butter
1/2 cup (Melted)
Yellow Cornmeal
1/2 cup (None)
Flour
1/4 cup (None)
Salt
1 teaspoon (None)
Molasses
1/2 cup (None)
Eggs
3 large (Beaten)
Granulated Sugar
1/3 cup (None)
Cinnamon
1 teaspoon (None)
Nutmeg
1 teaspoon (None)
Golden Raisins
1 cup (Optional)
Whipped Cream or Vanilla Ice Cream
To serve (None)
Instructions
1
In a large double boiler, scald the milk and melted butter over simmering water. Alternatively, heat the milk and butter in a microwave-safe container for 5-6 minutes until boiling, then transfer to a pot on the stove over medium heat to keep warm.
2
Preheat your oven to 250°F (120°C).
3
In a separate mixing bowl, combine the cornmeal, flour, and salt. Gradually stir in the molasses until smooth.
4
Thin the cornmeal mixture by slowly adding about 1/2 cup of the hot milk mixture, a few tablespoons at a time, stirring continuously to prevent lumps. Once thinned, gradually mix it back into the pot of scalded milk while stirring continuously until thickened.
5
To temper the eggs, slowly pour a half cup of the hot cornmeal mixture into the beaten eggs, whisking constantly to avoid curdling.
6
Add the tempered egg mixture back to the pot with the hot milk and cornmeal, stirring until well combined.
7
Stir in the granulated sugar, cinnamon, and nutmeg. For an ultra-smooth texture, you can blend the mixture in a blender at this stage.
8
Fold in the golden raisins if using.
9
Pour the mixture into a 2 1/2-quart shallow casserole dish, smoothing the top.
10
Bake in the preheated oven for 2 hours. The pudding should set and develop a slight crust on top.
11
Once baked, allow the pudding to cool for about an hour. It's best served warm, and if it has been chilled, reheat gently. Serve with whipped cream or vanilla ice cream for the perfect finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Wholesome New England Indian Pudding Delight?
It is a traditional dessert adapted from the recipes in An Olde Concord Christmas, featuring cornmeal, molasses, and warm spices.
How many servings does this Indian Pudding recipe yield?
This recipe makes 8 servings.
What temperature should the oven be for baking?
The oven should be preheated to 250°F (120°C) for a slow and steady bake.
How long does the pudding need to bake?
The pudding needs to bake for 2 hours until it sets and develops a slight crust.
What type of cornmeal is used in this recipe?
The recipe calls for 1/2 cup of yellow cornmeal.
How much milk is required for the pudding?
You will need 6 cups of milk, which should be scalded.
Can I use a microwave to heat the milk and butter?
Yes, you can heat the milk and butter in a microwave-safe container for 5-6 minutes until boiling before transferring to the stove.
What is the first step in preparing the milk?
The milk and melted butter should be scalded in a large double boiler over simmering water.
How do I prevent lumps when mixing the cornmeal?
Stir the molasses into the cornmeal, flour, and salt mixture until smooth, then slowly thin it with hot milk a few tablespoons at a time.
How do I temper the eggs for the recipe?
Slowly pour half a cup of the hot cornmeal mixture into the beaten eggs while whisking constantly.
Why is tempering the eggs necessary?
Tempering ensures the eggs do not curdle when they are added to the hot milk and cornmeal mixture.
Can I use a blender for this recipe?
Yes, for an ultra-smooth texture, you can blend the mixture after adding the sugar and spices.
Are raisins mandatory in Indian Pudding?
No, the golden raisins are optional and can be folded in according to your preference.
What size dish should I use for baking?
A 2 1/2-quart shallow casserole dish is recommended.
How long should the pudding cool after baking?
It should cool for about an hour before serving.
Is Indian Pudding served hot or cold?
It is best served warm, but if it has been chilled, it should be reheated gently.
What are the recommended toppings for this dessert?
It is traditionally served with a dollop of whipped cream or a scoop of vanilla ice cream.
What spices are used to flavor the pudding?
The pudding is flavored with 1 teaspoon of cinnamon and 1 teaspoon of nutmeg.
Can I use regular raisins instead of golden raisins?
Yes, you can use regular raisins if golden raisins are not available.
How much butter is used in the recipe?
The recipe requires 1/2 cup of melted butter.
Is there any flour in this Indian Pudding?
Yes, 1/4 cup of flour is mixed with the cornmeal and salt.
What kind of sugar should I use?
The recipe calls for 1/3 cup of granulated sugar.
How much molasses is included?
The recipe uses 1/2 cup of molasses.
What is the texture of the finished pudding?
It has a creamy texture with a slight crust on top after baking.
Is this recipe suitable for the holidays?
Yes, it is a long-standing holiday favorite and a classic Thanksgiving dessert.
What is the significance of the name Indian Pudding?
It is a traditional New England dish named for the cornmeal (Indian meal) used by early settlers.
How much salt is needed?
You will need 1 teaspoon of salt.
Can I make this ahead of time?
Yes, you can bake it and then gently reheat it before serving to family or guests.
Why is a shallow casserole dish used?
A shallow dish allows the pudding to set properly and develop a nice crust during the long bake.
Is this recipe considered comfort food?
Yes, its warm spices and sweet aroma make it a quintessential comfort food.