New England Indian Pudding (1978)
Here’s a classic, old-fashioned recipe for New England Indian Pudding from the Yankee archives. Made with cornmeal, molasses, ginger, and cinnamon, it’s a rich and comforting treat.
New England Indian Pudding
Photo Credit : Heath RobbinsHere’s a classic, old-fashioned recipe for New England Indian Pudding from the Yankee archives, made with cornmeal, molasses, ginger, and cinnamon. It comes from one of our “Great New England Cooks,” Dorothy Oliveira of Rehoboth, Massachusetts. Her Indian pudding, from September 1978, is a classic.
Yield:
8 servingsIngredients
3 cups milk
1/4 cup molasses
3 tablespoons cornmeal
1 large egg
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup cold milk
2-1/2 tablespoons unsalted butter, plus extra for greasing
Instructions
Heat oven to 325°. In a small pan, scald milk. Whisk in molasses and cornmeal, and cook until thickened. Remove from heat. In a small bowl, combine egg, sugar, salt, ginger, and cinnamon; stir into cornmeal/milk mixture. Pour into a greased 1-quart casserole. Bake 30 minutes. Add milk and butter. Continue baking about 1 hour. Serve New England Indian Pudding with cream or ice cream.
