Indian Pudding Recipe

Name: Indian Pudding Recipe
Ingredients: 4 cups milk; 1/2 cup cornmeal; 2 tablespoons butter; 1/2 cup molasses; 1/2 cup maple syrup (preferably Grade B); 1 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger; Pinch nutmeg; 2 eggs, well beaten

10 ingredients

3 steps

Ingredients

4 cups milk
1/2 cup cornmeal
2 tablespoons butter
1/2 cup molasses
1/2 cup maple syrup (preferably Grade B)
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Pinch nutmeg
2 eggs, well beaten

Directions

1

Preheat oven to 325°F. Butter a 2-quart casserole dish.
2

In a medium pot, bring milk to a gentle simmer. Very slowly whisk in cornmeal briskly to prevent clumping. Cook for 20 minutes, adjusting heat to maintain a gentle simmer, until mixture has thickened and coats the back of a spoon well. Remove from heat. Stir in the butter, molasses, maple syrup, salt, and spices until well blended. In a small bowl, whisk the eggs. Slowly whisk about 1/4 cup of the hot pudding mixture into the eggs, then whisk the tempered mixture back into the pot. This prevents the eggs from scrambling.
3

Pour mixture into a buttered casserole dish and bake about 11/2 hours, until center is set (the center will still be soft, but you don't want it to look liquidy). You can set this dish into a pan of hot water while baking if you prefer. Remove from oven and let sit at least 20 minutes. Serve warm with vanilla bean ice cream.