Best 4 Old Fashioned New England Indian Pudding Recipes
In the realm of traditional New England desserts, Indian pudding stands as a culinary gem, a testament to the region's rich history and deep appreciation for simple, wholesome ingredients. This delectable dish, often referred to as "Indian meal pudding" or "rye pudding," is a delectable blend of cornmeal, milk, molasses, and spices, all harmoniously united in a creamy, velvety embrace. Its origins can be traced back to the Native American tribes of the region, who used cornmeal as a staple ingredient in their cuisine. Over time, it was embraced by European settlers, who adapted it to their own tastes and preferences. Today, Indian pudding remains a beloved dessert, cherished for its comforting warmth and nostalgic charm.
This article presents a collection of authentic Indian pudding recipes, each offering a unique interpretation of this classic dish. From the traditional version, featuring a delightful balance of flavors and textures, to variations that incorporate modern twists and creative ingredients, these recipes cater to a wide range of tastes and preferences. Whether you're a seasoned baker or just starting your culinary journey, you'll find inspiration and guidance within these pages. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will transport you to the heart of New England's culinary heritage.
NEW ENGLAND INDIAN PUDDING
It's the time of year to break out this spicy traditional dessert. Raisins are optional--for some reason, our family never included them.
Provided by echo echo
Categories Dessert
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 239, Fat 12, SaturatedFat 7.4, Cholesterol 44.2, Sodium 294.4, Carbohydrate 29.2, Fiber 0.5, Sugar 16.2, Protein 4.8
MAINE INDIAN PUDDING
Indian Pudding is an old Maine and probably New England dessert. It is corn meal cooked very slowly with milk, molasses, and cinnamon. It should be soft and should separate or whey somewhat. It is important to use as good a molasses as you can for the finest flavor, although any will do. Let a true Indian Pudding stand for about one-half hour after baking so that it will be slightly firmer. I got this recipe from an old cookbook years ago. My husband loves Indian Pudding.
Provided by Mimi in Maine
Categories Dessert
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Scald 2 cups milk in a double boiler.
- Mix until smooth the corn meal and the 1/2 cup cold milk.
- Then stir into the hot milk and cook over the hot water for 20 minutes, stirring frequently.
- Add the dark molasses, salt, sugar, cinnamon, and butter; mix well.
- Pour into a buttered pudding dish.
- Pour the last 1 3/4 cups of cold milk over the top of the pudding.
- Bake at 250 degrees for 3 hours (yes, 3 hours is correct).
- Let sit for about 1/2 hour after it comes out of the oven.
- Serve with heavy cream or vanilla ice cream.
Nutrition Facts : Calories 457.7, Fat 20.8, SaturatedFat 12.9, Cholesterol 64.7, Sodium 820.8, Carbohydrate 61.7, Fiber 0.9, Sugar 35.9, Protein 8.8
NEW ENGLAND INDIAN PUDDING
This recipe was inspired by traditional New England Indian pudding. My version is made in the slow cooker instead of being baked for hours in the oven. If the molasses flavor is too strong, cut the amount to 1/3 cup. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 3h45m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 330 calories, Fat 9g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 526mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
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.
Tips:
- Use fresh cornmeal: Fresh cornmeal will give your pudding a better flavor and texture than old cornmeal.
- Soak the cornmeal overnight: Soaking the cornmeal overnight will help it to cook more evenly and prevent it from becoming gritty.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the pudding from burning.
- Stir the pudding frequently: Stirring the pudding frequently will help to prevent it from sticking to the bottom of the pot and burning.
- Bake the pudding in a water bath: Baking the pudding in a water bath will help to prevent it from drying out and becoming overcooked.
- Serve the pudding warm with milk or cream: Indian pudding is best served warm with milk or cream. You can also top it with a dollop of whipped cream or a scoop of ice cream.
Conclusion:
Indian pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a classic New England dish that is sure to please everyone at your table. With its simple ingredients and straightforward instructions, Indian pudding is a great recipe for beginner bakers. So next time you are looking for a sweet treat, give Indian pudding a try. You won't be disappointed!
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