Indian Pudding

If you would have been at an Early Thanksgiving the taste and flavors you would have experienced would be very robust. 

Strong taste of molasses, ginger, root vegetables, corn, cormnmeal, brown sugar and deer meat.  Men & women had very hearty appetites with all their daily hard work and exposure to the elements.

This year for Thanksgiving  you may want to included a Old but Newdessert recipe for your family.

I have been making this recipe un-changed for over 19 years.  I had been given a box of old Recipe books.  Some I kept the rest I passed on.

I kept the “The Gourmet Cookbook” vol II.  It was reprinted back in 1958.  It has proved to be one of my favorite recipe books.

The recipe I spoke of is the one for Indian Pudding.

It is a simple recipe with minimal ingredients.

I made a pudding this morning.  So I am including photos of the process.

Recipe:  

Scald 3 cups of milk in a double boiler. Add in 6 tablespoons of cornmeal {any cornmeal will do}.  You will stir this constantly for 15 minutes.  Don’t walk away or the milk can burn.

A ½ cup of Molasses stirred in.

Then stir in ¼ cup each of Butter & Sugar

Follow with ½ teaspoon of Salt, ground Ginger, & Cinnamon. Stir all together.

Into your buttered baking dish you will turn the batter into it.  The batter in not thick.  Flows right into the buttered baking dish.

Pour 1 cup of milk over the top.  Place it in a slow oven.  The baking dish will sit in a water bath.

Bake at 250 degrees for 3 hours.  Serve the pudding hot. Garnish it with vanilla Ice Cream and or vanilla flavored whipping cream.

Enjoy this delicious full flavored Indian Pudding.

Let me know if you make it and how you enjoy it.