Ingrédients pour New England Indian Pudding
- Cornmeal
- 5 cups whole milk (4 cups scalded, 1 cup cold)
- 1 cup packed light brown sugar
- Baking Soda
- Pinch of salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Unsulphured Molasses
- 1 cup raisins (optional)
- Heavy Cream
- ¼ teaspoon ground nutmeg + extra for garnish
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Comment préparer New England Indian Pudding
- Gradually whisk 1 cup yellow cornmeal into 4 cups of scalded whole milk in a medium saucepan.
- Cook over low heat, or in a double boiler, for 15 minutes, stirring constantly until the mixture thickens.
- Remove from heat and let cool slightly.
- In a separate bowl, whisk together 1 cup packed light brown sugar, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and a pinch of salt.
- Add the dry spice mixture to the cornmeal mixture and stir well to combine.
- Stir in 1 cup molasses and 1 cup cold whole milk.
- Fold in 1 cup raisins (optional).
- Pour the batter into a well-greased 1-quart casserole dish.
- Bake in a preheated oven at 275°F (135°C) for 2 hours, or until set and slightly puffed.
- Let cool for at least 30 minutes before serving. Serve warm topped with whipped cream and a sprinkle of fresh nutmeg.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
64g
Fat
36g
Carbs
9g
