Original injun pudding
Instructions:
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Original Injun' Puddin' is one of the oldest of New England's desserts and is probably the result of the shortage of more refined ingredients. This led to the experimentation with rougher meals and sweeteners—corn, whole meal, maple syrup, and molasses—and resulted in puddings and other sweets that still linger in our repertoire.
- 5 cups milk;
- 2⁄3 cup dark molasses;
- 1⁄3 cup sugar;
- 1⁄2 cup yellow cornmeal;
- 3⁄4 teaspoon cinnamon;
- 3⁄4 teaspoon nutmeg;
- 1⁄2 teaspoon salt;
- 4 tablespoons butter;
- Heavy cream.
- Preheat the oven to 300 F.
- In a saucepan, heat 4 cups of the milk with all of the remaining ingredients, except the cream. Cook 20 minutes, until the mixture thickens. Pour into a 11⁄2-quart casserole and add the remaining 1 cup milk. Do not stir. Place in the oven and bake 3 hours without stirring. Serve warm with cream to pour over it.
- RHODE ISLAND INDIAN PUDDING: Use white cornmeal instead of yellow in this authentic recipe.
- DURGIN PARK INDIAN PUDDING: Add 1 egg and a pinch of baking powder before baking the pudding.