Fall Recipe: Indian Pudding

They say, “Everything old is new again,” and I usually believe it. Whether in food or fashion, give a trend long enough and it’s bound to come back in style. But maybe an exception should be made for Indian pudding.

Indian pudding is an old-fashioned, mushy New England dessert that looks gross but happens to be delicious. It’s a spice-filled custard sweetened with molasses, and if you think it sounds like a dessert for old people, I get where you’re coming from.

It also happens to be my good friend‘s favorite dessert, and every time I invite him over for dinner, he requests this dish. You should try it sometime this fall, and if you like it, recommend it to a friend or two. Maybe it can be fashionable again after all!

Indian Pudding (adapted from Food on the Food)

Ingredients

4 cups milk
½ cup cornmeal
2 Tbsp unsalted butter
½ cup unsulphered molasses
½ cup maple syrup
1 tsp salt
½ tsp cinnamon
½ tsp ginger
dash nutmeg
2 large eggs
1/2 cup golden raisins (optional)
vanilla ice cream or whipped cream for serving

Directions

Preheat oven to 325°F.  Butter a 8×8″ glass baking dish or 2 quart casserole dish.

In a medium saucepan, carefully bring the milk to a gentle simmer, stirring occasionally. Add the cornmeal in a slow stream, whisking briskly to prevent clumping.  Let simmer gently for 20 minutes, stirring occasionally, until mixture has thickened and coats the back of a spoon.  Remove from heat.  Stir in the butter, molasses, maple syrup, salt, and spices until well blended.

Separately, in a small bowl, whisk the eggs. Slowly add a small amount of the hot pudding mixture to the eggs and stir to combine. (Adding a bit of the hot mixture slowly like this will prevent the eggs from scrambling.) Pour the egg mixture back into the pudding and stir well to combine. At this time, stir in the golden raisins if you’re using them.

Pour the mixture into the baking dish and bake for about 1½ hours, until the pudding has developed a solid brown skin across the top and the center has set. The pudding will still be soft, but it shouldn’t be liquidy.

Serve warm with vanilla ice cream or whipped cream. Enjoy!

Serves 6-8.

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3 Responses to Fall Recipe: Indian Pudding

  1. I cannot even remember the last time I had Indian Pudding! Thank you for sharing the recipe!

  2. Michael says:

    I may be a fuddy-duddy at heart, but as the recipient of an Emily-baked Indian Pudding, I can confirm that this is one of the best desserts out there – Hipsterically chic, reverently historical, and unabashedly autumnal.

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