Recipe

Indian Pudding Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 11 months ago A traditional New England Thanksgiving classic. Indian pudding is a baked custard with milk, butter, molasses, eggs, spices, and cornmeal. The recipe is adapted from An Olde Concord Christmas, a long out-of-print book from the Concord Museum. Prep:35m Cook:120m Servings:8	Mystic_rive
	scrumptious funnylooking dessert pleasing lickthebowl delicious

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Ingredients

6 cups of milk

1/2 cup (1 stick) butter

1/2 cup yellow cornmeal

1/4 cup flour

1 teaspoon salt

1/2 cup molasses

3 eggs, beaten

1/3 cup of granulated sugar

1 teaspoon of cinnamon

1 teaspoon of nutmeg

1 cup golden raisins (optional)

Whipped cream or vanilla ice cream

Directions

Scald the milk and butter in a large double boiler.

Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.

Preheat oven to 250°F.

In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk.

Cook, stirring until thickened.

Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.

Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.

Stir in the sugar and spices, until smooth.

At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional).

Pour into a 2 1/2 quart shallow casserole dish.

Bake for 2 hours at 250°F.

Allow the pudding to cool about an hour to be at its best.

It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.

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