INDIAN PUDDING--EGGLESS
When a recipe is SO old, with each cook that makes it, they add their version to the mix and the world ends up with 1000 versions of a dish from a 1000 different chefs! I grew up on the wild prairies of Minnesota with Grandparents who lived in the 1890's. Store bought food was scarce so you used what you could grow or barter. This dish originated in the early 1600's from what was available: molasses, milk, and cornmeal. White sugar and eggs were expensive luxuries that didn't exist for most people and weren't added to the original recipe until many decades later, when both eggs and white sugar became common and inexpensive to "waste" on an inexpensive dish. This is a dense and soft cornmeal "mush" pudding, that bakes in a very slow oven and IS NOT STIRRED! I've never seen another recipe that used as much cornmeal, which is why this one is so tasty. Many reviewers of other recipes complain that "you can't taste any corn flavour." If you don't like molasses, maple syrup can be used and that would make it a New England Indian Pudding. This is great on a cold Winter day with a cold glass of buttermilk or steaming cup of coffee and is equally good the next morning, served for breakfast with a nice side of bacon or ham. Enjoy!
Provided by The_Swedish_Chef
Categories Low Protein
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees.
- Grease a 2 quart casserole. Set aside.
- Mix the cornmeal, sugar (or maple syrup), salt, cinnamon and ginger together. Set aside.
- Heat the first 3 cups of milk and molasses slowly until scalded.
- Gradually stir the cornmeal-sugar mixture into the hot milk/molasses mixture. When combined, add the butter. Cook over low heat, stirring constantly, about 10-20 minutes or until the cornmeal mush begins to thicken slightly.
- Boil water to create a water bath (Bain Marie) for the casserole dish.
- Pour into greased casserole. Place casserole in a baking pan deep enough to hold enough boiling water to come 2 inches up the side. Fill baking pan with boiling water.
- Pour the remaining 1 cup of cold milk over the pudding; DO NOT STIR!
- Bake for 3 hours or until a knife inserted of the center of the pudding comes out clean.
- Carefully remove pudding from oven so water from baking pan does not spill. Set on trivet or hot pad to cool for 10-15 minutes before serving. Allow water to cool in oven for safe removal.
- Serve Indian Pudding alone, with ice cream, poured cream or whipped cream.
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John Machita
[email protected]I don't recommend this pudding. It's not worth your time or money.
Sanu Khan
[email protected]I'm not sure what to think of this pudding. It's definitely different, but I'm not sure if I like it.
Edwin Tsolo
[email protected]This pudding is just okay. It's not bad, but it's not great either.
DAUDI MAUGO
[email protected]This pudding is a lot of work to make. I don't think it's worth the effort.
rokaa cute
[email protected]This pudding is a bit too expensive to make. I think I would rather buy it from a store.
Tamara Richards
[email protected]This pudding is a bit too spicy for my taste. I would recommend using less cardamom and nutmeg.
dhia eddine rabhi
[email protected]The texture of this pudding is a bit grainy. I think it would be better if the bread was blended until it was completely smooth.
Peter Nigg
[email protected]This pudding is a bit too sweet for my taste. I would recommend reducing the amount of sugar by half.
amar jaleel
[email protected]I wasn't sure how I would like this pudding, but I was pleasantly surprised. It's a delicious and unique dessert.
Nuralom hasan
[email protected]This pudding is a great make-ahead dessert. You can make it a day or two in advance, and it will still be delicious.
Jesmin akther shermin
[email protected]I love the fact that this pudding is eggless. It makes it a great option for people with egg allergies.
Shlo&Whit Mendelawi
[email protected]This pudding is so easy to make, and it's a great way to impress your guests.
Shema Yvan
[email protected]I made this pudding for a potluck, and it was a huge hit! Everyone loved it.
clinton nakoma
[email protected]This pudding is a great way to use up leftover bread. It's also a delicious and affordable dessert.
Emran Mal
[email protected]I'm not a huge fan of Indian food, but I really enjoyed this pudding. It's sweet and creamy, with a nice hint of spice.
mai kamal
[email protected]This was my first time making Indian pudding, and it turned out great! The instructions were easy to follow, and the pudding was cooked perfectly.
L Oyuka
[email protected]This pudding is absolutely delicious! I love the combination of spices and the creamy texture.
Muskan Tayyab
[email protected]I've made this pudding several times now, and it's always a hit with my family and friends. It's so easy to make, and it's a great way to use up leftover bread.
Diana Palacios
[email protected]This Indian pudding is a delightful treat! The texture is smooth and creamy, and the flavors are rich and complex. I especially love the hint of cardamom and nutmeg.