Ingredients for Old Fashioned New England Indian Pudding
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How to Make Old Fashioned New England Indian Pudding
- In a large saucepan, heat the milk and butter over medium heat until the butter is melted and the milk is steaming (do not boil).
- In a separate bowl, whisk together the cornmeal, flour, and salt.
- Gradually whisk the molasses into the dry ingredients, then add about 1/2 cup of the hot milk mixture, whisking constantly to form a smooth slurry.
- Pour the cornmeal slurry into the remaining hot milk mixture in the saucepan. Whisk continuously over medium heat until the pudding thickens (about 5-7 minutes).
- In a separate bowl, whisk the eggs lightly. Temper the eggs by slowly whisking in about 1/2 cup of the hot cornmeal mixture.
- Pour the tempered egg mixture into the saucepan with the remaining pudding. Stir constantly until well combined.
- Stir in the sugar and spices until fully incorporated and smooth. If the mixture is lumpy, use an immersion blender to smooth it out.
- Stir in the raisins.
- Preheat oven to 250°F (120°C).
- Pour the pudding into a 2 1/2-quart shallow baking dish.
- Bake for 2 hours, or until the pudding is set and slightly puffed.
- Let the pudding cool completely (at least 1 hour) before serving. This allows the flavors to meld and the texture to set.
- Reheat gently if desired, and serve warm with whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
80g
Fat
60g
Carbs
13g
