Best Baked Indian Pudding Recipes

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BAKED INDIAN PUDDING WITH MAPLE SYRUP



Baked Indian Pudding With Maple Syrup image

Delicious baked pudding with maple syrup. Great for that Thanksgiving or Easter feast. Served warm, but also great cold. Great with ice cream or light cream on top.

Provided by NB Roy

Categories     Desserts     Custards and Pudding Recipes

Time 3h5m

Yield 8

Number Of Ingredients 11

4 cups hot milk
½ cup yellow cornmeal
½ cup maple syrup
⅓ cup packed brown sugar
¼ cup molasses
2 eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon salt
¾ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ cup cold milk

Steps:

  • Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
  • Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
  • Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
  • Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 43.4 g, Cholesterol 65.1 mg, Fat 7 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 4 g, Sodium 393.7 mg, Sugar 33 g

BAKED INDIAN PUDDING



Baked Indian Pudding image

Make and share this Baked Indian Pudding recipe from Food.com.

Provided by ellie_

Categories     Breads

Time 6h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

6 cups hot milk
1/2 cup blackstrap molasses (I used regular Grandma's molasses)
1/4 cup sugar
1/4 cup butter
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs, beaten
1 cup yellow cornmeal
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup raisins (optional)

Steps:

  • Preheat the oven to 400°F.
  • In a greased casserole or stone crock mix together cornmeal, molasses, sugar, butter, salt, baking soda, eggs, cinnamon, nutmeg and raisins (if using) together. Stir in 3 cups of hot milk. Bake in oven until it comes to a boil.
  • Turn heat down to 275°F.
  • Stir in remaining milk and bake, covered for 4-6 hours, stirring every half hour or so.
  • Serve warm with whipped cream or vanilla ice cream.

BAKED PERSIMMON INDIAN PUDDING



BAKED PERSIMMON INDIAN PUDDING image

Number Of Ingredients 15

1 cup soft-ripe Hachiya or Fuyu persimmon pulp (see notes)
2 teaspoons baking soda
3/4 cup sugar
About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
1/4 cup dark molasses
2 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup cornmeal
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup raisins
1/2 cup chopped walnuts
Persimmon-eggnog sauce

Steps:

  • 1. In a blender or food processor, whirl persimmon pulp and baking soda until smooth. 2. In a bowl, with a mixer on medium speed, beat sugar, 1/2 cup butter, and molasses until blended. Add eggs and vanilla and beat until smooth. In another bowl, mix flour, cornmeal, cinnamon, ginger, and allspice. Stir dry ingredients and persimmon purée into sugar-butter mixture. Add raisins and walnuts and mix until blended. 3. Pour batter into a buttered and floured 7- to 8-cup loaf pan or ring mold (no deeper than 3 in.); cover tightly with foil. Put pan in a larger pan and place in a 300° oven. Add 3/4 inch boiling water to outer pan around loaf pan or 1/2 inch boiling water around ring mold. 4. Bake until pudding is firm in center when lightly pressed (lift foil to check), about 2 hours (about 1 1/4 hours in a convection oven). Carefully lift pan from water and let stand 10 minutes, then uncover. Run a knife between pudding and sides of pan to release. Invert onto a plate. Cut warm or cool pudding into slices, transfer to plates, and top with spoonfuls of persimmon-eggnog sauce.

BAKED INDIAN PUDDING



BAKED INDIAN PUDDING image

Categories     Dessert     Bake

Number Of Ingredients 8

1 cup yellow granulated corn meal
1/2 cup black molasses
1/4 cup sugar
1/4 cup butter
1/4 tsp salt
2 eggs
1/4 tsp baking soda
1 - 1/2 quarts hot milk

Steps:

  • 1. Mix all of the ingredients thoroughly with 1/ 2 of the milk (3/4 quart) 2. Bake at 400 until it boils. Use a stone pot or dutch oven well greased) 3. Stir in remaining milk 4. Bake at 250 degrees for 6 hours. 5. Serve warm with whipped cream or ices cream also good cold

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