Indian Pudding is a delicious rich caramelly treat. Served it warm with a dollop of vanilla ice cream and 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.
- 2 ¼ cups milk
- ½ cup light brown sugar
- ⅓ cup yellow cornmeal
- 1 tablespoon molasses
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 tablespoons butter
- ¼ teaspoon vanilla extract
- Preheat oven to 325 degrees F.
- In a medium saucepan combine milk, sugar, cornmeal, molasses, cinnamon and ginger. Stir over medium heat until thickened about 10-15 minutes. It should be thick but still pourable.
- Stir in butter and vanilla and pour into a 1 quart baking dish.
- Bake for 60-75 minutes until the center no longer moves when the dish is shaken. Let cool 10 minutes.
- To serve, scoop out the Indian Pudding and top with a scoop of vanilla ice cream.
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Until next time, happy eating.