New England Indian Pudding Recipes

Steps:

• Preheat the oven to 325°F.
• Lightly grease a 6 or 8 cup soufflé dish with butter.
• In a medium-size saucepan over medium-low heat, scald the milk.
• While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
• Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
• Remove it from the heat.
• In a small bowl with a whisk, beat the eggs.
• Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
• Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
• Add the butter and stir until it melts.
• Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
• Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
• Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
• Remove the pudding from the water bath and cool slightly.
• Serve it warm with vanilla ice cream or heavy cream spooned over the top.

Steps:

• In a large bowl, whisk cornbread mix, pudding mix and milk until blended. Add eggs, molasses and spices; whisk until combined. Transfer to a greased 4- or 5-qt. slow cooker. Cover and cook on high for 1 hour., Reduce heat to low. Stir pudding, making sure to scrape sides of slow cooker well. Cover and cook until very thick, 2-1/2 to 3 hours longer, stirring once per hour. Serve warm with ice cream if desired.

Steps:

• Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 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.
• 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.
• 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.

Steps:

• Gradually stir the corn meal into the hot milk.
• Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
• Blend together sugar through cinnamon and add to corn meal mixture.
• Stir in molasses and cold milk.
• Fold in raisins if using.
• Bake in a buttered 1-quart casserole at 275°F 2 hours.
• Serve warm topped with whipped cream, garnished with a dash of nutmeg.