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INDIAN PUDDING Recipe

Ingredients

How to make it

  • 1. Adjust an oven rack to the lower-middle position and heat the oven to 275 degrees. In a medium saucepan over medium-high heat, toast the cinnamon and ginger until fragrant, about 1 1/2 minutes. Add the milk (reserving 2 tablespoons), vanilla, maple syrup, molasses, and salt and heat to just below boiling. Stirring constantly with a whisk, slowly pour the cornmeal into the milk mixture and reduce the heat to low. Cook, stirring frequently, until the mush has thickened and the whisk leaves furrows across the surface of the mixture, about 30 minutes.
  • 2. Meanwhile, whisk together the reserved 2 tablespoons milk and the cornstarch in a small bowl until free of lumps. Whisk in the eggs and set the mixture aside. Bring several quarts of water to a boil in a tea kettle and keep hot.
  • 3. When the cornmeal mush has thickened (after 30 minutes of cooking), pour the egg mixture into the cornmeal mush in a slow, steady stream while constantly stirring with a whisk. Once completely mixed, increase the heat to medium-high and cook, stirring constantly, until large bubbles rise to the surface, 1 to 2 minutes.
  • 4. Remove the pan from the heat and pour the mixture into a greased 9-inch soufflĂ© dish or 2-quart casserole dish. Cover tightly with aluminum foil and set the dish inside a deep roasting pan. Carefully pour the boiling water into the roasting pan, adding enough water to reach halfway up the sides of the dish. Carefully place the roasting pan in the oven and bake until the center of the pudding is no longer runny and has gently set, about 2 hours. Remove the soufflĂ© dish from the water bath and cool on a wire rack for at least 20 minutes or up to 2 hours. Spoon the warm pudding into individual bowls and top with whipped cream or vanilla ice cream. Serve immediately.

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choclytcandy Dallas, Dallas

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