JIM BAILEY
The original Hasty Pudding, or Indian Pudding, is probably the very first dessert ever made on New England shores by our European ancestors. Don't listen to culinary historians when they note that Indian Pudding should be baked in order to be classic. This is entirely untrue! This New England dessert was made in a "great kettle" over the fire. Eggs were not wasted in this pudding originally, and are not needed now. When eggs are added, then Indian Pudding should be baked, creating a firmer textured preparation. This recipe is perfectly spiced as our Yankee ancestors prepared, but with a little cranberry-tartness added! By letting this hasty pudding chill in the refrigerator, the dried cranberries absorb the liquid, making them soft, tender and super flavorful.
Provided by By Jim Bailey | September 2, 2017 3:00 pm Follow @theyankeechef !function(d,s,id){var js,fjs=d.getEl
Time 15m
Yield 3
Number Of Ingredients 9
Steps:
- 1 Place first 6 ingredients in a medium saucepan and stir well. 2 Place over medium high heat, stirring once or twice to prevent milk from scorching. Once milk mixture is scalding hot, and while constantly stirring with one hand, slowly pour the cornmeal into milk. 3 Once added, reduce temperature to low and constantly stir for 2 minutes. It will thicken substantially. 4 Remove pan from heat and stir in vanilla. 5 Transfer to a bowl and serve hot with vanilla ice cream melting over the top or cover and refrigerate until completely cold. 6 Serve as is or with a dab of heavy cream over the top.
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.
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.
OLD-FASHIONED INDIAN PUDDING
Provided by James Beard
Categories Milk/Cream Dairy Ginger Dessert Bake Cornmeal Fall Molasses Double Boiler House & Garden Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream.
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 INDIAN PUDDING
This recipe dates from my great great grandmother Addie Hobbs Frye, who was born in 1863. She grew up in Maine. This recipe is at least as old as she was and may be older. I like it because it is a simpler, less gussied up verzion of Indian Pudding. It tastes great too. I use mild molasses (Grandma's) and no one in my family has every used the stronger variety. I don't know how that would work.
Provided by joan.keith
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Heat milk and butter in saucepan or microwave till warm.
- While milk is warming mix cornmeal, sugar, molasses and salt together in a baking pan until the mixture is smooth and well-mixed.
- When milk is warm enough that the butter begins to melt (the original recipe says to scald it but I don't get it that hot) add the warm milk to the molasses mixture. Do it slowly, stirring after each addition until incorporated. Once all the milk is added put in oven.
- Stir every 20 minutes or so. The cornmeal will initially lump or settle to the bottom of the pan. Mix it together and get rid of the lumps. The mixture will cook down and get thicker. When it is thick, brown and grainy looking it is done. This takes between 1 - 2 hours depending on whether you are using whole milk or milk with less fat.
- Remove from oven. Let cool a bit and serve with iced cream or whipped cream.
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