Best Indian Pudding Recipes

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INDIAN RICE PUDDING



Indian Rice Pudding image

Provided by Alton Brown

Categories     dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Steps:

  • In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
  • Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

NEW ENGLAND INDIAN PUDDING



New England Indian Pudding image

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

1 package (8-1/2 ounces) cornbread/muffin mix
1 package (3.4 ounces) instant butterscotch pudding mix
4 cups whole milk
3 large eggs, lightly beaten
1/2 cup molasses
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Optional: Vanilla ice cream or sweetened whipped cream

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



Indian Pudding image

This Indian pudding is a surprising mix of milk and corn meal. It is excellent served warm with vanilla ice cream.

Provided by Nina

Categories     Desserts     Custards and Pudding Recipes

Time 1h50m

Yield 5

Number Of Ingredients 7

4 ½ cups milk
.678 cup cornmeal
¼ cup butter
½ cup dark molasses
1 teaspoon salt
¼ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish.
  • Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.
  • Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.
  • Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.
  • Bake in the preheated oven for 1 1/2 hours.

Nutrition Facts : Calories 386 calories, Carbohydrate 57.9 g, Cholesterol 42 mg, Fat 14.2 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 8.7 g, Sodium 638.5 mg, Sugar 38.6 g

INDIAN PUDDING



Indian Pudding image

Provided by Alex Guarnaschelli

Categories     dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 18

3 cups whole milk
1/2 stick (4 tablespoons) unsalted butter, plus for greasing baking dish
1/2 cup cornmeal
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/4 cup blackstrap molasses
2 eggs
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup golden raisins
6 Braeburn, Rome or Empire apples, peeled and cored
3 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
Zest of 1/2 lemon and juice of 1 lemon
1 teaspoon ground ginger
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
  • For the pudding: In a medium saucepan, combine the milk and butter, and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk a little of the milk-butter mixture with the molasses; whisk this into the cornmeal mixture. Add all of the cornmeal mixture to the saucepan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.
  • Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mixture to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Empty the saucepan into the prepared baking dish and bake until the pudding looks like a slightly moist cornbread or a steamed pudding, 2 hours.
  • For the apples: Cut each of the apples into 8 to 10 equal-sized wedges. Melt the butter in a large skillet. Add the apples and stir to coat. Sprinkle with the brown sugar and cook, stirring with a wooden spoon from time to time, until the apples are tender and yield slightly when pierced with a knife tip. Add the lemon zest, lemon juice and ginger, and stir to blend. Keep warm while the pudding cooks.
  • Once the pudding is cooked, set it aside to cool. Top with the apples and serve with vanilla ice cream.

INDIAN PUDDING



Indian Pudding image

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 10

2 cups milk
1/2 cup yellow cornmeal
1/4 cup sugar
1/4 cup brown sugar, firmly packed
1/2 cup molasses
1 teaspoon salt
2 tablespoons unsalted butter
1/4 teaspoons ground cloves
3 cups half and half
One 3inch piece fresh ginger, peeled and grated

Steps:

  • Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch Pyrex loaf pan.
  • Combine the milk and cornmeal in a medium stainless or enamel saucepan. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Reduce heat to low and continue stirring until it is as thick as oatmeal.
  • Add the sugar, brown sugar, molasses, salt, butter, cloves and 2 cups of the half and half. Stir to combine. Bring the mixture back to a boil and transfer to the prepared loaf pan.
  • Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the loaf pan. Bake for 1 hour, stirring once after the first half hour.
  • Press the grated ginger against a fine sieve or squeeze it in a square of cheesecloth to extract 1 or 2 tablespoons of juice. After the pudding has baked for 1 hour, add the ginger juice and the remaining cup of half and half and stir to mix. Bake for an additional hour, stirring again after half an hour. Serve immediately in small bowls or cups, or store in the refrigerator and reheat, stirring, over low heat.

INDIAN RICE PUDDING (KHEER)



Indian rice pudding (kheer) image

Celebrate Diwali with this indulgent slow-cooked Indian rice pudding. Studded with dried fruit, it has a sweetly spiced floral flavour and a lovely creaminess

Provided by Roopa Gulati

Time 1h

Number Of Ingredients 9

½ tsp saffron strands
2 litres whole milk
20 green cardamom pods, pierced with the point of a knife
100g basmati or long grain rice
100g caster sugar
100ml double cream
2 tsp pure rosewater
2 tbsp blanched almonds, shredded
50g raisins, soaked in hot water

Steps:

  • Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
  • Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
  • Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
  • Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.

Nutrition Facts : Calories 414 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium

MY BEST AND EASY INDIAN PUDDING



My Best and Easy Indian Pudding image

I have been making Indian pudding for ages, since I was 12 in fact. My first recipe, for the two years that I used it, came from Yankee Magazine and while it tasted good it was far too firm, nearly slice-able. Ever since that first year I made Indian pudding I have been the designated maker when in the country. I have used and tried many many recipes in 31 years and none really were what I was looking for. I wanted that soft consistency that did not whey when cooked. I have seen hundreds of recipes stating that it should whey (separate a bit) and I just do not like it. So I set out to do my own and in an easier way. Most New Englanders I know, though some do, would not dream of adding raisins, dried or fresh apples, nuts, eggs or tapioca though I have seen recipes with all of these and worse. This is heart warming, fragrant, a bit spicy and a pudding with that lovely soft consistency. Can I give exact cooking times? No, sorry, but just as flour, all corn meal will take it's own time so I will work here with consistencies not times. This is an all stove top method and I made one last night while watching a tv program. I simply came out to the kitchen on the commercials to stir. The key is keeping the stove on low once it has been turned to low. We also love this for breakfast and would never serve with whipped cream. Go anywhere in Maine and you will get ice cream on it as it should be! This is a 'not too sweet' version as most use sugars and molasses and I do not. I have never had a lump in my pudding using this recipe. I have had Indian pudding since I was 2, one bowl and I am in heaven I just know it. This looks like many steps though it really isn't and is a no fuss recipe. This is a good make ahead one too. Enjoy! c.2006

Provided by Hajar Elizabeth

Categories     Breakfast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

4 cups milk
1/2 cup cornmeal
1/2 cup molasses
2 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

Steps:

  • Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
  • Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so.
  • Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick.
  • When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly.
  • Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
  • Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' Times will vary with setting. Last night it was 15 minutes or so and in 2 hours I could upturn the pan. Refrigerate and reheat gently; I use the microwave for individual servings.
  • I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. Fiddley sticks!

INDIAN PUDDING - FROM OLD STURBRIDGE VILLAGE COOKBOOK



Indian Pudding - From Old Sturbridge Village Cookbook image

Old Sturbridge Village is a wonderful Early American living history museum in Massachusetts. My first visit was when I was in 4th grade. I fell in love with the sights and smells of the old kitchens and have to this day cooked many a meal over my Hearth. This is one recipe that I have made often and was asked by a JAP Member...

Provided by Dana Ramsey

Categories     Other Breakfast

Time 2h15m

Number Of Ingredients 6

1 qt milk
7 Tbsp cornmeal
1 tsp salt
3/4 c molasses
1 Tbsp ginger (or you can sub. 1 tbsp. cinnamon
1/2 c cold milk

Steps:

  • 1. Modern Method: Heat milk to boiling point. Add cornmeal and salt and stir well.
  • 2. Add molasses and spices, stirring to blend.
  • 3. Pour into buttered 2 quart baking dish and add cold milk.
  • 4. Bake in a 325° oven for 2 hours. Serve warm.
  • 5. Hearth Method: Heat milk in a shallow pottery baking dish on a trivet over coals. Add cornmeal and salt and stir well.
  • 6. Remove from heat. Add molasses and spices, stirring to blend.
  • 7. Add 1/2 cup cold milk.
  • 8. Bake for 4 to 5 hours in a brick oven. (The longer cooking period is necessary because the oven cools as time passes.) If a Dutch oven is used, bake 2 - 2 1/2 hours. (Note: I place my baking dish on a trivet inside my Dutch oven. This allows the hot air inside the oven to circulate all around the dish and to help bake it evenly.) Add fresh coals two or three times during baking. Serve Warm.

KHEER - INDIAN RICE PUDDING (SLOW COOKER)



Kheer - Indian Rice Pudding (Slow Cooker) image

From "The Indian Slow Cooker" by Anupy Singla. This recipe makes a somewhat thin rice pudding, with the delicious taste of cardamon. The slow cooker makes it easy. The original recipe called for vegetable oil, but I used ghee instead. The recipe is vegan if you use soy milk. To make half the recipe, use a 3 1/2 quart slow cooker.

Provided by duonyte

Categories     Dessert

Time 3h10m

Yield 9 cups, 12 serving(s)

Number Of Ingredients 7

1 teaspoon vegetable oil
1 cup white basmati rice, washed and drained
1/4-1/2 cup sugar or 1/4-1/2 cup agave nectar
1 teaspoon green cardamom seed, lightly crushed
1/2 cup golden raisin
8 cups milk or 8 cups soymilk
2 tablespoons finely chopped almonds or 2 tablespoons pistachios

Steps:

  • Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
  • Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
  • Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
  • Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.

INDIAN PUDDING



Indian Pudding image

The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to thick porridge, this easy-to-make classic is great on a cold day when you want something warm, comforting and sweet.

Categories     Dairy     Dessert     Bake     Cornmeal     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 9

5 1/2 cups whole milk
1 cup (packed) golden brown sugar
2/3 cup yellow cornmeal
2 tablespoons mild-flavored (light) molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon vanilla extract
Vanilla ice cream or frozen yogurt

Steps:

  • Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
  • Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.

GAJAR HALVA (CARROT PUDDING - AN INDIAN DESSERT)



Gajar Halva (Carrot Pudding - an Indian Dessert) image

This is my favorite dessert to make when cooking Indian food. The sweet & creamy taste is a delicious end to a hot & spicy meal. I posted this recipe in 2004 and can't believe that here it is 2007 and no one has yet ventured trying it! Go Ahead, it's really delicious!!! :)

Provided by - Carla -

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

6 medium carrots, shredded
2 cups half-and-half
1/2 cup packed brown sugar
1/2 cup golden raisin
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup unsalted pistachios or 1/4 cup slivered almonds

Steps:

  • Heat carrots and half-and-half to boiling in saucepan; reduce heat.
  • Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
  • Stir in the brown sugar, raisins, butter, cardamom and salt.
  • Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
  • Garnish with pistachios or slivered almonds.
  • Serve warm and enjoy!

Nutrition Facts : Calories 333.2, Fat 19.5, SaturatedFat 11, Cholesterol 50.2, Sodium 246.3, Carbohydrate 38.4, Fiber 2.8, Sugar 28.4, Protein 4.5

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

OLD FASHIONED NEW ENGLAND INDIAN PUDDING



Old Fashioned New England Indian Pudding image

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

6 cups milk
1/2 cup butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup golden raisin (optional)
whipped cream or vanilla ice cream

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.

INDIAN RICE PUDDING



Indian Rice Pudding image

Provided by Aarti Sequeira

Categories     dessert

Time 52m

Yield 4 servings

Number Of Ingredients 6

1/2 cup basmati rice
6 cups whole milk
1 teaspoon ground cardamom
1/2 cup sugar
1 teaspoon rosewater, or 1 teaspoon vanilla extract
3 tablespoons minced unsalted pistachios or almonds, plus extra for garnish

Steps:

  • In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.
  • Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
  • Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.

INDIAN CARROT PUDDING (GAJAR KA HALWA)



Indian Carrot Pudding (Gajar Ka Halwa) image

This version of halwa is made with powdered milk.

Provided by Indian Recipes

Time 40m

Yield 4

Number Of Ingredients 7

4 tablespoons ghee, divided
10 medium cashews
4 medium carrots, peeled and finely grated
1 cup powdered milk
½ cup sugar, or as needed
½ teaspoon ground cardamom
¼ cup cashes, or as desired

Steps:

  • Heat 3 tablespoons ghee in a non-stick deep pot (kadai) and add cashew nuts. Toast for a few minutes until fragrant and lightly browned; transfer to a bowl. Set aside.
  • Add 1 tablespoon ghee to the same pot and cook carrots until they are tender, about 5 minutes. Mix in powdered milk and cook over low heat for about 10 minutes. Sweeten with sugar to taste and cook until sugar has dissolved, stirring continuously until the mixture becomes thick, about 10 minutes. Mix in cashews and cardamom powder.
  • Serve garnished with extra cashews if desired.

Nutrition Facts : Calories 464.1 calories, Carbohydrate 47.3 g, Cholesterol 63.8 mg, Fat 27.2 g, Fiber 2.1 g, Protein 10.9 g, SaturatedFat 14.4 g, Sodium 239.9 mg, Sugar 40.8 g

INDIAN CORN BREAD PUDDING



Indian Corn Bread Pudding image

Categories     Milk/Cream     Dessert     Bake     Thanksgiving     Quick & Easy     Fall     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 8

1 medium corn muffin or 2 corn toaster cakes, cut into 1/2-inch cubes (1 1/4 cups)
2/3 cup whole milk
1 large egg
1 tablespoon molasses
1/4 teaspoon ground ginger
Accompaniment: butter pecan or maple walnut ice cream
Special Equipment
a 12- to 16-oz ceramic baking dish or ovenproof ceramic bowl

Steps:

  • Preheat oven to 275°F.
  • Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
  • Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).

NEW ENGLAND CORN PUDDING (INDIAN PUDDING 1)



New England Corn Pudding (Indian Pudding 1) image

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

3 cups milk
1 cup heavy cream
1/2 cup yellow cornmeal
1/2 cup light brown sugar, lightly packed
1/2 cup molasses
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 large eggs
4 tablespoons unsalted butter, cut into 4 pieces

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



Indian Pudding image

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

4 cups half-and-half
3/4 cup unsulfured molasses
4 tablespoons unsalted butter
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup yellow cornmeal
Vanilla ice cream or lightly sweetened whipped cream, for serving (optional)

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.

INDIAN PUDDING 2 (NEW ENGLAND CORN PUDDING)



Indian Pudding 2 (New England Corn Pudding) image

This is a traditional New England dessert. Served warm, with Hard Sauce or a scoop of vanilla ice cream melting on the top. I make this around Thanksgiving, but its great any time of year!(Posted by request)

Provided by Dee514

Categories     Dessert

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 cups milk (If adding apples, decrease the amount of milk to 2 cups)
1/2 cup cornmeal
3/4 cup dark molasses
1/4 cup butter
1 teaspoon salt
1 teaspoon ginger
3 tablespoons sugar
1 egg, well beaten
1/2 cup raisins
1/2 teaspoon cinnamon
2 cups thinly sliced apples (optional)

Steps:

  • Preheat oven to 325°F.
  • In the top of a double boiler over direct heat, heat the milk to boiling.
  • Stir in the corn meal.
  • Place the milk/corn meal mixture over boiling water.
  • Cook them for about 15 minutes.
  • Stir in molasses and cook for about 5 minutes.
  • Remove from heat.
  • Stir in the butter, salt, ginger, sugar, egg, raisins, cinnamon and apples (if you are using them).
  • Pour the batter into a well-greased baking dish.
  • Bake the pudding from 1 1/2 to 2 hours.
  • Pudding is usually served warm (or hot) with Hard Sauce.
  • Its a New England custom to serve Indian Pudding with a scoop of Vanilla ice cream on the top.

OLD-FASHIONED INDIAN PUDDING



Old-Fashioned Indian Pudding image

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

1 quart scalded milk
1/3 cup yellow corn meal
Pinch of salt
1/2 cup molasses
1 good teaspoon ginger

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.

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