Best 3 Old Fashioned Indian Pudding Recipes
Indian pudding is a delightful and creamy dessert with a rich history dating back to the Native American tribes of the northeastern United States. This traditional dish is renowned for its unique combination of cornmeal, milk, molasses, and spices, resulting in a flavorful and comforting treat. While there are several variations of Indian pudding, the two fundamental types include baked and stovetop. Each method yields a distinct texture and flavor, catering to different preferences.
The baked Indian pudding is a classic preparation that involves baking the mixture in a moderate oven until it sets, resulting in a firm and custard-like consistency. This method allows the flavors to meld and intensify, creating a浓郁的, creamy, and slightly caramelized dessert.
On the other hand, the stovetop Indian pudding is prepared by simmering the ingredients in a saucepan until thickened. This method results in a softer and more pudding-like texture. The constant stirring during cooking ensures that the pudding cooks evenly and prevents scorching.
Both variations of Indian pudding are typically served warm, often accompanied by a dollop of whipped cream, ice cream, or a sprinkle of cinnamon. They can also be enjoyed cold, offering a refreshing and satisfying treat.
In this comprehensive guide, we present two delectable recipes for Indian pudding: the classic baked version and the comforting stovetop variation. Each recipe includes detailed instructions and helpful tips to ensure you create a perfect and flavorful Indian pudding every time. Whether you prefer the firm texture of the baked pudding or the smooth consistency of the stovetop version, these recipes have got you covered. So, gather your ingredients, preheat your oven or fire up your stovetop, and embark on a culinary journey to savor the timeless flavors of this Native American delicacy.
OLD-FASHIONED INDIAN PUDDING
Provided by James Beard
Categories Milk/Cream Dairy Ginger Dessert Bake Cornmeal Fall Molasses Double Boiler House & Garden Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream.
OLD FASHIONED NEW ENGLAND INDIAN PUDDING
This Indian Pudding is adapted from An Olde Concord Christmas, a book from the Concord Museum in Concord Massachusetts. It's often made around Thanksgiving and Christmas here in New England, but I say it's good anytime!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 2h25m
Yield 8-10
Number Of Ingredients 12
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.
OLD FASHIONED INDIAN PUDDING
This recipe dates from my great great grandmother Addie Hobbs Frye, who was born in 1863. She grew up in Maine. This recipe is at least as old as she was and may be older. I like it because it is a simpler, less gussied up verzion of Indian Pudding. It tastes great too. I use mild molasses (Grandma's) and no one in my family has every used the stronger variety. I don't know how that would work.
Provided by joan.keith
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Heat milk and butter in saucepan or microwave till warm.
- While milk is warming mix cornmeal, sugar, molasses and salt together in a baking pan until the mixture is smooth and well-mixed.
- When milk is warm enough that the butter begins to melt (the original recipe says to scald it but I don't get it that hot) add the warm milk to the molasses mixture. Do it slowly, stirring after each addition until incorporated. Once all the milk is added put in oven.
- Stir every 20 minutes or so. The cornmeal will initially lump or settle to the bottom of the pan. Mix it together and get rid of the lumps. The mixture will cook down and get thicker. When it is thick, brown and grainy looking it is done. This takes between 1 - 2 hours depending on whether you are using whole milk or milk with less fat.
- Remove from oven. Let cool a bit and serve with iced cream or whipped cream.
Tips:
- Soak the cornmeal overnight: This will help to soften the cornmeal and make it more creamy.
- Use fresh milk and cream: This will give the pudding a richer flavor.
- Don't overcook the pudding: It should be thick and creamy, but not too firm.
- Serve the pudding warm or cold: It's delicious either way!
- Top the pudding with your favorite toppings: Some popular options include whipped cream, ice cream, or fresh berries.
Conclusion:
Old-fashioned Indian pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture and rich flavor, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try!
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