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Submitted by John J. Griffin, CEC, CEPC
From the Chef
“Indian Pudding is a classic New England dish, a Colonial update of the Old World "Hasty Pudding". The Colonials added molasses and corn meal, both much available to them. This dish should be kept hot in a food warmer, or steam table, and served with the pudding hot, and the ice cream just starting to melt. It may be an acquired taste, but once your guests get used to it, it'll be very popular. It is also a very healthful winter dish, very high in iron and potassium.”
1 gallon Whole Milk
20 oz Molasses
4 oz Sugar
4 oz Cabot Vermont Butter
1 oz Ground ginger
1 oz Ground cinnamon
pinch Ground nutmeg
24 oz Yellow cornmeal
24 scoops Hood Vanilla Ice Cream
In a steam jacketed kettle, or double boiler, bring half the milk, all the molasses, sugar, butter and spices spices to a good simmer. Do not burn. In a separate bowl, mix the rest of the milk, and the cornmeal. Mix really well, and add to the first mixture. Bring to one little boil, try not to burn. Cook this for a while, 10 or 20 minutes, and stir occasionally. Transfer this mixture to a sprayed hotel pan. Make sure the pan is deep enough so that it won't spill over the edge when you stir.
Cover the Indian Pudding with parchment paper, and the whole pan with aluminum foil. Bake at about 350° for 1½ to 2 hours. Serve right away, or more likely, allow to cool. This will take a while. Reheat in a double boiler, or in the oven, and keep hot for service.
This is best served hot, with a scoop of vanilla ice cream, or some whipped cream.
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