Aunt Carries Indian Pudding Recipes
INDIAN PUDDING
This is a recipe that has been brought to church suppers for 3 generations by Mrs. Leeda Slipp's family.
Provided by southern chef in lo
Categories Dessert
Time 10h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, combine the cornmeal, 3 cups of milk, salt and 1 tablespoon of butter. Heat slowly to a boil, stirring constantly.
- Remove from heat combine the eggs, brown sugar, molasses, remaining 1 tablespoon of butter, cinnamon, and ginger.
- Add to the cornmeal mixture with the raisins and 1 cup of milk. Pour into greased 2-quart baking dish. Bake at 300°F degrees, stirring every 30 minutes for 2 hours. stir in 1 more cup of milk halfway through the baking time.
- At the end of 2 hours, stop stirring. Turn the oven off and let the pudding sit for about 30 minutes. Serve warm topped with whipped cream or ice cream.
Nutrition Facts : Calories 490.4, Fat 13.5, SaturatedFat 7.7, Cholesterol 109.1, Sodium 373.1, Carbohydrate 86.3, Fiber 1.9, Sugar 55.5, Protein 10.4
INDIAN PUDDING
This is guaranteed to make your kitchen smell heavenly. It's best served warm - and if you want to top it with whipped cream or vanilla ice cream, even better. You can substitute Mocha Mix for the milk if you have lactose problems.
Provided by CCLady
Categories Dessert
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 300º.
- Grease 2 quart ovenproof casserole.
- Mix cornmeal, sugar and spices.
- Heat 3 cups milk and molasses in medium size pot.
- Gradually add dry ingredients into hot mixture.
- Add butter.
- Cook over low heat, stirring constantly, until thickened (about 10 minutes or so).
- Pour into casserole.
- Gently pour remaining cup of milk over the pudding; do not stir.
- Bake uncovered for 3 hours.
Nutrition Facts : Calories 141, Fat 5.3, SaturatedFat 3.3, Cholesterol 16.2, Sodium 62.3, Carbohydrate 21.6, Fiber 0.5, Sugar 12, Protein 2.5
INDIAN PUDDING
Make and share this Indian Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 9h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat 2 ¾ cups milk over medium heat.
- In a small bowl, combine the remaining ½ cup milk with cornmeal; whisk until smooth.
- Pour the cornmeal mixture into the hot milk, whisking constantly.
- Cook until it begins to thicken, stirring constantly to avoid lumps.
- Whisk in the molasses, brown sugar, spices, baking soda, salt, and vanilla.
- Beat the whole egg and yolk together in a small bowl; add a spoonful of the hot cornmeal mixture and beat well to avoid curdling; add another spoonful of the hot mixture, stir, then pour the egg mixture into the saucepan; whisk to combine; remove from heat.
- Grease the slow cooker with 1 tablespoon butter; pour the cornmeal mixture into the cooker; stir in the remaining 2 tablespoons of butter until melted.
- Pour in the light cream in a circular motion; do not stir.
- Cover and cook on LOW 8 ½ to 9 hours until the pudding is set.
Nutrition Facts : Calories 297.6, Fat 15.9, SaturatedFat 9.2, Cholesterol 111.9, Sodium 112.5, Carbohydrate 32.2, Fiber 0.9, Sugar 21.7, Protein 7.2
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