Apple Cider Indian Pudding Recipes

INDIAN PUDDING

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.

APPLE CIDER INDIAN PUDDING

Steps:

• In the top of a double boiler set over simmering water scald 1/2 cup of the milk. In a bowl whisk together the cornmeal and the cider, stir the mixture into the scalded milk, and cook the mixture, stirring occasionally, for 20 to 25 minutes, or until it is thickened. (The mixture may appear slightly curdled.) Remove the pan from the heat, whisk in the egg, the brown sugar, the cinnamon, the salt, the butter, and the raisins, and pour the mixture into a buttered 13-by 9-inch baking pan. Whisk in the remaining 1/2 cup milk and bake the pudding in the middle of a preheated 325°F. oven for 1 hour. Serve the pudding warm with the ice cream.

SUNNY'S APPLE CIDER DONUT PUDDING

Steps:

• Place the donuts cut-side up on a baking sheet. Turn the oven to 350 degrees F and while it's preheating, place the baking sheet with the donuts inside to toast, flipping once after about 10 minutes. Continue to cook until lightly toasted on both sides, another 5 minutes. Remove the baking sheet and continue to preheat the oven.
• Meanwhile, in a small saucepan over medium-high heat, add the cranberries and 1 cup of the orange juice. Bring to a simmer and cook until the cranberries are plump, 10 to 15 minutes (the orange juice will reduce; that's just fine). Set aside.
• Cube 7 tablespoons of the butter. In a large bowl, add the pecans, flour, salt, lemon zest, 2 tablespoons of the brown sugar and the cubed butter. Using a pastry cutter or your fingertips, mix everything together until crumbly. Refrigerate until ready to bake.
• In a separate large bowl, whisk together the granulated sugar and egg yolks until well incorporated, less gritty and slightly lighter yellow in color. Add the pumpkin pie spice, vanilla extract and remaining 1/3 cup brown sugar and whisk until everything is well blended. Slowly add the heavy cream while continuing to whisk, then whisk in the lemon juice and remaining 1 cup orange juice. Slowly add the simmered cranberries and orange juice.
• Butter the bottom and sides of an 8-by-8-inch casserole dish with the remaining tablespoon of butter. Break the donuts into large chunks and add to the casserole dish. Pour half of the custard mixture over top, making sure to nestle the cranberries in the nooks and crannies. Press everything down into the custard and allow it to soak for 10 minutes. Pour the remaining custard over top. Remove the topping from the refrigerator and sprinkle evenly over the top.
• Bake until golden brown and bubbly around the edges, 35 to 40 minutes. Let sit 15 minutes before serving warm with a scoop of vanilla ice cream.

APPLE CIDER BREAD PUDDING WITH CARAMEL BOURBON-PECAN SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine bread cubes, apples, and raisins in a very large bowl.
• Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.
• Pour bread pudding mixture into the prepared pan and smooth into an even layer.
• Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.
• Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.
• Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.
• Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.
• Serve sauce with bread pudding.

APPLE CIDER BREAD PUDDING

Steps:

• Preheat oven to 350°F Lightly grease a 9×13-inch baking dish.
• In a very large bowl, combine bread cubes, apple cubes and raisins.
• In another large bowl, whisk together eggs, sugar and all spices until well combined. Wish in milk and apple cider, then pour mixture over the bread cubes. Toss gently with a spatula until cubes are evenly coated. Let stand for 15 minutes.
• Pour mixture into prepared pan and smooth into an even layer.
• Bake for about 50 minutes, until bread pudding is puffed and lightly browned, and a knife inserted near the center comes out clean.
• Cool for at least 15 minutes (pudding will sink slightly) before serving.
• Store leftovers covered, in the refrigerator.

INDIAN PUDDING

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.

MY BEST AND EASY INDIAN PUDDING

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!

CIDER DONUT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8-inch baking dish.
• Mix doughnuts and apple together in the prepared baking dish.
• Whisk half-and-half, sugar, eggs, vanilla, and cinnamon together in a bowl. Pour half-and-half mixture over donuts and apples in the baking dish. Let sit until liquid is absorbed, stirring occasionally, about 15 minutes.
• Bake in the preheated oven until golden, about 30 minutes. Cool and drizzle with maple syrup.

OLD-FASHIONED INDIAN PUDDING

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.

DEERFIELD INN INDIAN PUDDING

Steps:

• Scald milk in top half of a double boiler. Whisk in sugar, molasses and cornmeal and cook, stirring frequently, until mixture thickens, about 20 minutes.
• Melt butter and set aside to cool slightly. Beat eggs, then beat in spices. When butter is cool enough to add to eggs without cooking them, beat butter in until you have a homogeneous mixture.
• Preheat oven to 350 degrees. Butter an 8-inch round ovenproof ceramic or glass souffle dish. Add cornmeal mixture to eggs, bit by bit, until the two are thoroughly incorporated.
• Pour into the souffle dish and place in oven. Bake 35 minutes or until pudding is set.
• Serve pudding immediately, or at room temperature, garnished if desired with vanilla ice cream or with cinnamon-flavored whipped cream.

INDIAN PUDDING

Steps:

• Preheat oven to 225 degrees (see note).
• In saucepan scald milk. Add the corn meal and water and cook for 3 minutes, or until thickened. Add remaining ingredients.
• Place in 2-quart baking dish and bake for 2 hours. If desired, serve with hard sauce.

NEW ENGLAND INDIAN PUDDING

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.