Best Apple Cider Indian Pudding Recipes

APPLE CIDER INDIAN PUDDING

Steps:

• In the top of a double boiler set over simmering water scald 1/2 cup of the milk. In a bowl whisk together the cornmeal and the cider, stir the mixture into the scalded milk, and cook the mixture, stirring occasionally, for 20 to 25 minutes, or until it is thickened. (The mixture may appear slightly curdled.) Remove the pan from the heat, whisk in the egg, the brown sugar, the cinnamon, the salt, the butter, and the raisins, and pour the mixture into a buttered 13-by 9-inch baking pan. Whisk in the remaining 1/2 cup milk and bake the pudding in the middle of a preheated 325°F. oven for 1 hour. Serve the pudding warm with the ice cream.

APPLE HALWA

Steps:

• Rinse 1 kg apples (7 to 8 medium-sized apples) very well in water using a colander. Drain all the water. Then peel each apple.
• Quarter them and slice off the part containing seeds and pith.
• Then chop the apples in small cubes. You will need 7 cups chopped apples.
• Heat a heavy kadai or pan and keep the heat to medium-low. Add 2 tablespoons ghee in the kadai and let it melt.
• Add the chopped apples.
• Mix it with the ghee and begin to saute the apples on a low to medium-low flame for some 5 to 6 minutes. Some apples will soften and some won't.
• Then add 2 tablespoons water. Mix again.
• Cover the kadai or pan cook for 12 to 15 minutes. stir at intervals.
• On a low to medium-low heat cook covered with the lid till all the apples have softened and become mushy. The apples mixture will start to thicken.
• With a spoon or potato masher, mash the cooked apples and keep on stirring so that the mixture does not stick to the bottom of the pan. You could keep some small chunk sized pieces if you want.
• Then add sugar. Tangy apples will require more sugar. So amount of sugar to be added depends upon the sweetness of the apples. mix well.
• Stirring often cook till some ghee can be seen at the sides for about 9 to 10 minutes on a low to medium-low heat. At this point, there should be no bubbling of apple juices in the halwa.
• Then add cinnamon powder. Apples and cinnamon together are a wonderful combination.
• Next add vanilla extract.
• Add chopped nuts. Also keep a few chopped nuts aside for garnish.
• Mix very well. Check the taste of halwa and if required add some more sugar.
• Sauté stirring often for 3 to 4 minutes till the apple halwa mixture starts coming together and pulls away from the sides of the kadai or pan.
• Serve apple halwa hot or warm garnished with some chopped nuts. Leftover halwa can be refrigerated. Stays good for a week.

APPLE CIDER BREAD PUDDING

Steps:

• Preheat oven to 350°F Lightly grease a 9×13-inch baking dish.
• In a very large bowl, combine bread cubes, apple cubes and raisins.
• In another large bowl, whisk together eggs, sugar and all spices until well combined. Wish in milk and apple cider, then pour mixture over the bread cubes. Toss gently with a spatula until cubes are evenly coated. Let stand for 15 minutes.
• Pour mixture into prepared pan and smooth into an even layer.
• Bake for about 50 minutes, until bread pudding is puffed and lightly browned, and a knife inserted near the center comes out clean.
• Cool for at least 15 minutes (pudding will sink slightly) before serving.
• Store leftovers covered, in the refrigerator.

INDIAN PUDDING WITH DRIED-FRUIT COMPOTE

Steps:

• Make pudding:
• In a heavy saucepan stir together milk and cornmeal and bring to a simmer, stirring. Stir in molasses, ginger, cinnamon, and a pinch salt and simmer mixture, stirring, 30 minutes, or until very thick. Add butter, stirring until melted. Remove pan from heat and cool pudding 20 minutes, covered.
• Make compote:
• In a saucepan simmer cider, brown sugar, water, and lemon juice, stirring occasionally, until sugar is dissolved. Add fruits and simmer 5 minutes more, or until fruits are softened and plumped up.
• Put a spoonful of pudding in each of 8 shallow bowls or soup plates using a 2-ounce (1/4 cup) ice-cream scoop and top with some compote.