New England indian pudding
Instructions:
-
Long, slow baking is necessary for the classic Indian pudding to cook and develop its flavor and its texture. The resulting pudding will be soft and may separate. Blackstrap molasses or dark molasses should be used for the most authentic flavor.
- 1⁄4 cup yellow cornmeal;
- 1 cup cold milk;
- 3 cups milk, scalded;
- 1⁄2 cup dark molasses;
- 1 teaspoon salt;
- 1⁄4 cup sugar;
- 1 teaspoon cinnamon;
- 4 tablespoons butter;
- Heavy cream.
- Preheat oven to 300 F. Butter a 2-quart baking or souffle dish.
- In a small bowl, mix the cornmeal with 1⁄4 cup of the cold milk. Stir mixture into the scalded milk and cook over low heat for 20 minutes, stirring frequently. Add the molasses, salt, sugar, cinnamon, and butter. Pour into the prepared baking dish and pour the remaining 3⁄4 cup cold milk over the top. Place in the oven and bake 3 hours.
- Remove from the oven and let stand at least 30 minutes before serving. Serve warm with cream to pour over it.