Introduction: Indian Pudding
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About: Former Instructables employee. Living in San Francisco amidst the fog. I love getting my hands dirty by taking on new projects, developing unique skills and learning fun facts.
Also referred to as Hasty Pudding, this Boston treat is an autumn staple. The (naive/ignorant) colonial settlers used to call cornmeal "Indian meal," and that's where this cornmeal-based pudding got it's name.
Indian Pudding is easy to make, and is absolutely delicious served warm with a scoop of vanilla ice cream or some whipped cream. With simple molasses, cinnamon, and nutmeg flavors, it's a crowd pleasing dessert at any Thanksgiving table!
Indian Pudding is easy to make, and is absolutely delicious served warm with a scoop of vanilla ice cream or some whipped cream. With simple molasses, cinnamon, and nutmeg flavors, it's a crowd pleasing dessert at any Thanksgiving table!
Step 1: Ingredients
You will need:
- 6 cups of milk
- 1 stick of butter
- 1/2 cup yellow cornmeal
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 cup molasses
- 3 eggs
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- vanilla ice cream or whipped cream
- rasins
- ground ginger
- maple syrup
- honey
Step 2: Scald Milk
Preheat oven to 250
Pour your milk and butter into a large pan (preferably with a thick base - otherwise use a double boiler), and apply medium heat. Warm until butter melts, and liquid has just hit a boil, stirring regularly. Once boiling, reduce heat to low, and let simmer.
Pour your milk and butter into a large pan (preferably with a thick base - otherwise use a double boiler), and apply medium heat. Warm until butter melts, and liquid has just hit a boil, stirring regularly. Once boiling, reduce heat to low, and let simmer.
Step 3: Dry Ingredients
In a separate bowl, mix flour, salt, and cornmeal.
Stir in molasses until mixture has a uniform consistency. Thin with a few spoonfuls of the scalded milk, then slowly transfer the moxture back to the large pot of buttermilk.
Stir in molasses until mixture has a uniform consistency. Thin with a few spoonfuls of the scalded milk, then slowly transfer the moxture back to the large pot of buttermilk.
Step 4: Thicken
Whisk and continue warming until mixture has thickened to the consistency of a porridge. About 5-8 minutes.
Step 5: Temper Eggs
Beat eggs in a small bowl. While quickly whisking with one hand, slowly add ~1/2 cup of the hot cornmeal mixture into the eggs. When everything mixed, and there are no eggy chunks, transfer egg mixture back into the large pot.
Add sugar and spices (now's the time to add rasins, too, if you opted for them), and stir to combine.
Add sugar and spices (now's the time to add rasins, too, if you opted for them), and stir to combine.
Step 6: Bake
Pour into a large and shallow casserole dish, and bake at 250 for 2 hours.
Pudding will be very hot when you remove it from the oven, so be sure to give it time to cool. After you can't take it anymore, because it just smells too darn good, grab a bowl-full, top with some ice cream, and dig in!
Pudding will be very hot when you remove it from the oven, so be sure to give it time to cool. After you can't take it anymore, because it just smells too darn good, grab a bowl-full, top with some ice cream, and dig in!