NEW ENGLAND CORN PUDDING (INDIAN PUDDING 1)
I make this recipe for Indian Pudding, when I don't have any raisins in the house. This version is a bit spicier, and a slightly different texture than "Indian Pudding 2". (Posted by request)
Provided by Dee514
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F.
- Lightly grease a 6 or 8 cup soufflé dish with butter.
- In a medium-size saucepan over medium-low heat, scald the milk.
- While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
- Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
- Remove it from the heat.
- In a small bowl with a whisk, beat the eggs.
- Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
- Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
- Add the butter and stir until it melts.
- Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
- Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
- Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
- Remove the pudding from the water bath and cool slightly.
- Serve it warm with vanilla ice cream or heavy cream spooned over the top.
Nutrition Facts : Calories 313.3, Fat 18.4, SaturatedFat 10.7, Cholesterol 139.7, Sodium 319, Carbohydrate 32.7, Fiber 0.7, Sugar 20.2, Protein 6
INDIAN PUDDING
This classic Thanksgiving recipe comes from Jean Clapp of Ipswich, Massachusetts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees. In a medium saucepan, combine half-and-half, molasses, butter, ginger, cinnamon, and salt. Bring to a boil; remove from heat, and whisk in cornmeal.
- Pour mixture into an 8-inch square baking dish, and bake until pudding is firm but still jiggles slightly in the center when gently shaken, 2 to 21/2 hours. Let cool 30 to 60 minutes; serve warm or at room temperature, with vanilla ice cream or whipped cream, if desired.
NEW ENGLAND CORN PUDDING
I found this recipe on a B&B site. It comes from The Governor's Inn in Ludlow, Vermont. The servings are approximate.
Provided by dojemi
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Stir the flour, salt, sugar, and the melted butter into the corn.
- Beat the eggs slightly and combine with the milk.
- Combine the milk and corn mixtures and pour into a 2 quart baking dish that has been sprayed with Pam.
- Bake in a 450 degree oven for 45 minutes, until nicely browned.
- *IMPORTANT: Stir with a long-pronged fork, breaking the surface as little as possible 3 times during baking.
Nutrition Facts : Calories 355.8, Fat 16.5, SaturatedFat 8.9, Cholesterol 160.7, Sodium 671.5, Carbohydrate 42.5, Fiber 1.4, Sugar 26.9, Protein 11.5
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.
INDIAN PUDDING
Steps:
- Lightly grease the insert of a 2 1/2- to 3-quart slow cooker. Combine all the ingredients in the cooker and whisk together thoroughly. Cover and cook on low for 4 to 5 hours, until set.
- Allow to cool slightly, then spoon generous portions into bowls.
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
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