If you want a warm and creamy custard to warm you from the inside out you have to try this traditional New England dish, Indian Pudding. Rich and caramel-ly, served warm with some vanilla ice cream, you’ll be hooked after one bite!
This recipe is not from India, but from New England and it probably derived it’s name from the corn meal which was once erroneously named Indian meal. I know, I know, it is an offensive name. But, if I called it Cornmeal Pudding of Love, the search engines would probably bury this post in the far recesses of the internet never to be found again. Forgive me?
Most people my age and younger think of pudding as made from a magic powder from a box that you mix with milk. Or worse, those dreaded little snack cups. But, I am beginning a love affair with real homemade puddings (like the Butterscotch Tapioca).
And this Indian Pudding is so easy to make! You cook the milk, cornmeal and sugars for about 15 minutes, and then bake for an hour. It’s the bake for an hour part that throws people off isn’t it? But you don’t have to do anything with it while it bakes! Sigh, the era of instant gratification strikes again!
Give it a try on one of these chilly fall evenings and I am sure you and your family will fall in love with it just like we did.
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Until next time, happy eating.