Tuesday, August 13, 2013

Indian Pudding

I began working on the Indian Lore Merit Badge yesterday with my son and another Boy Scout. One of the requirements was to make 3 Native American food items. One of the items we made was Indian Pudding. I am not a huge fan of this pudding, mainly because the  molasses  has a strong presence and I really don't care for molasses, but my husband and the kids loved it! It was easy to make, two 12 year old boys made it on their own. Give it a try and let me know what you think! Enjoy!
2 cups whole milk
1 cup heavy cream
1/2 cup molasses
1/4 cup dark brown sugar
1/3 cup cornmeal
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
vanilla ice cream for serving

1. Heat the oven to 350°. In a medium heavy stainless-steel saucepan, bring the milk, cream, molasses, and brown sugar almost to a simmer over moderately high heat, stirring occasionally.

2. In a medium bowl, whisk together the cornmeal, ginger, cinnamon, and salt. Add to the milk mixture, whisking. Bring just to a simmer, whisking. Pour into an 8-by-8-inch baking dish. The batter will be thin and shallow.
3. Bake the pudding in the middle of the oven for 20 minutes. Remove from the oven and stir well. Return the pudding to the oven and continue cooking for 20 minutes. The pudding will still be quite wobbly but will set as it cools. Let cool on a rack for 20 minutes and serve warm. Or cool completely and reheat the pudding in a 350° oven for about 5 minutes just before serving. Serve the pudding topped with the ice cream.

*Variations Stir the pudding after it has baked for twenty minutes and then top it with one-third cup of chopped pecans or walnuts. Continue baking as directed for twenty minutes longer.

1 comment:

  1. I was never sure about it because of the cornmeal, but if it has molasses and ginger, it just about has to be good! I may even make this this week! Thanks so much for sharing :D