Aunt Carries Indian Pudding Recipes

AUNT CARRIE'S INDIAN PUDDING

Aunt Carrie's Indian Pudding image

"Rich, subtly spiced with cinnamon and ginger, and sweet with molasses, this dessert is a version of the pudding that has been served at the venerable Rhode Island clam shack Aunt Carrie's since it opened, in the 1920s." - Saveur

Provided by rpgaymer

Categories Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups milk, divided
2 cups water, hot
3/4 cup yellow cornmeal
3 tablespoons butter
1 1/4 cups molasses
1/4 cup flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 egg, lightly beaten
vanilla ice cream, as much as you like

Steps:

Heat oven to 350°F Grease an 8" × 8" baking dish; set aside.
Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.
Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.
Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter.
Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.).
Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.

Nutrition Facts : Calories 420.8, Fat 11.7, SaturatedFat 6.8, Cholesterol 63.3, Sodium 543.8, Carbohydrate 74.5, Fiber 1.5, Sugar 39.1, Protein 6.9

INDIAN PUDDING

Indian Pudding image

The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to thick porridge, this easy-to-make classic is great on a cold day when you want something warm, comforting and sweet.

Categories Dairy Dessert Bake Cornmeal Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 9

Ingredients

5 1/2 cups whole milk
1 cup (packed) golden brown sugar
2/3 cup yellow cornmeal
2 tablespoons mild-flavored (light) molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon vanilla extract
Vanilla ice cream or frozen yogurt

Steps:

Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.

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