BAKED INDIAN PUDDING WITH MAPLE SYRUP
Delicious baked pudding with maple syrup. Great for that Thanksgiving or Easter feast. Served warm, but also great cold. Great with ice cream or light cream on top.
Provided by NB Roy
Categories Desserts Custards and Pudding Recipes
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
- Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
- Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 43.4 g, Cholesterol 65.1 mg, Fat 7 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 4 g, Sodium 393.7 mg, Sugar 33 g
BAKED INDIAN PUDDING
Make and share this Baked Indian Pudding recipe from Food.com.
Provided by ellie_
Categories Breads
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- In a greased casserole or stone crock mix together cornmeal, molasses, sugar, butter, salt, baking soda, eggs, cinnamon, nutmeg and raisins (if using) together. Stir in 3 cups of hot milk. Bake in oven until it comes to a boil.
- Turn heat down to 275°F.
- Stir in remaining milk and bake, covered for 4-6 hours, stirring every half hour or so.
- Serve warm with whipped cream or vanilla ice cream.
INDIAN PUDDING
Steps:
- Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch Pyrex loaf pan.
- Combine the milk and cornmeal in a medium stainless or enamel saucepan. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Reduce heat to low and continue stirring until it is as thick as oatmeal.
- Add the sugar, brown sugar, molasses, salt, butter, cloves and 2 cups of the half and half. Stir to combine. Bring the mixture back to a boil and transfer to the prepared loaf pan.
- Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the loaf pan. Bake for 1 hour, stirring once after the first half hour.
- Press the grated ginger against a fine sieve or squeeze it in a square of cheesecloth to extract 1 or 2 tablespoons of juice. After the pudding has baked for 1 hour, add the ginger juice and the remaining cup of half and half and stir to mix. Bake for an additional hour, stirring again after half an hour. Serve immediately in small bowls or cups, or store in the refrigerator and reheat, stirring, over low heat.
MY BEST AND EASY INDIAN PUDDING
I have been making Indian pudding for ages, since I was 12 in fact. My first recipe, for the two years that I used it, came from Yankee Magazine and while it tasted good it was far too firm, nearly slice-able. Ever since that first year I made Indian pudding I have been the designated maker when in the country. I have used and tried many many recipes in 31 years and none really were what I was looking for. I wanted that soft consistency that did not whey when cooked. I have seen hundreds of recipes stating that it should whey (separate a bit) and I just do not like it. So I set out to do my own and in an easier way. Most New Englanders I know, though some do, would not dream of adding raisins, dried or fresh apples, nuts, eggs or tapioca though I have seen recipes with all of these and worse. This is heart warming, fragrant, a bit spicy and a pudding with that lovely soft consistency. Can I give exact cooking times? No, sorry, but just as flour, all corn meal will take it's own time so I will work here with consistencies not times. This is an all stove top method and I made one last night while watching a tv program. I simply came out to the kitchen on the commercials to stir. The key is keeping the stove on low once it has been turned to low. We also love this for breakfast and would never serve with whipped cream. Go anywhere in Maine and you will get ice cream on it as it should be! This is a 'not too sweet' version as most use sugars and molasses and I do not. I have never had a lump in my pudding using this recipe. I have had Indian pudding since I was 2, one bowl and I am in heaven I just know it. This looks like many steps though it really isn't and is a no fuss recipe. This is a good make ahead one too. Enjoy! c.2006
Provided by Hajar Elizabeth
Categories Breakfast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
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!
NEW ENGLAND INDIAN PUDDING
This recipe was inspired by traditional New England Indian pudding. My version is made in the slow cooker instead of being baked for hours in the oven. If the molasses flavor is too strong, cut the amount to 1/3 cup. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 3h45m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 330 calories, Fat 9g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 526mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
More about "baked indian pudding recipes"
INDIAN PUDDING RECIPE - YANKEE MAGAZINE - NEW …
From newengland.com
Servings 6-8
INDIAN PUDDING RECIPE
From simplyrecipes.com
4.6/5 (11)Total Time 2 hrs 35 minsCategory Dessert, New England, PuddingCalories 340 per serving
CLASSIC INDIAN PUDDING RECIPE | THE OLD FARMER'S ALMANAC
From almanac.com
BAKED PERSIMMON INDIAN PUDDING RECIPE | MYRECIPES
From myrecipes.com
BAKED PERSIMMON INDIAN PUDDING RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED INDIAN PUDDING - BIGOVEN.COM
From bigoven.com
BAKED PERSIMMON INDIAN PUDDING - PLAIN.RECIPES
From plain.recipes
BAKED INDIAN PUDDING – NANA'S RECIPES
From recipes.connorbowen.com
BAKED INDIAN PUDDING RECIPE BY CATHERINE - COOKEATSHARE
From cookeatshare.com
BAKED INDIAN PUDDING RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BAKED INDIAN PUDDING - RECIPE | COOKS.COM
From cooks.com
BAKED INDIAN PUDDING - RECIPE GOLDMINE RECIPES
From recipegoldmine.com
BAKED INDIAN PUDDING - RECIPES | COOKS.COM
From cooks.com
BAKED INDIAN PUDDING - NEW ENGLAND TODAY
From newengland.com
BAKED INDIAN PUDDING - DESSERT - ILOVEINNS BED & BREAKFAST …
From iloveinns.com
BAKED INDIAN PUDDING (GLUTEN FREE) - FLORIDAMILK.COM
From floridamilk.com
BAKED INDIAN PUDDING WITH MAPLE SYRUP RECIPE
From recipeland.com
INDIAN PUDDING RECIPE - QUICK FROM SCRATCH HERBS & SPICES
From foodandwine.com
12 BAKED INDIAN PUDDING RECIPES - FOOD NEWS
From foodnewsnews.com
BAKED INDIAN PUDDING : OLD_RECIPES
From reddit.com
BAKED INDIAN PUDDING - CORN RECIPES | ANSON MILLS - ARTISAN MILL …
From ansonmills.com
BAKED INDIAN PUDDING RECIPE - WEBETUTORIAL
From webetutorial.com
BAKED INDIAN PUDDING - COMPLETERECIPES.COM
From completerecipes.com
BAKED INDIAN PUDDING - RECIPEJUNGLE
From recipejungle.com
OLD FASHIONED INDIAN PUDDING | FOOD CHANNEL
From foodchannel.com
RECIPES > DESSERTS > HOW TO MAKE BAKED INDIAN PUDDING
From mobirecipe.com
BAKED INDIAN PUDDING RECIPE - COOKEATSHARE
From cookeatshare.com
BAKED INDIAN PUDDING - EDIBLE SOUTH SHORE & SOUTH COAST
From ediblesouthshore.com
INDIAN PUDDING RECIPE BAKED - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BAKED INDIAN PUDDING - NICK MALGIERI
From nickmalgieri.com
INDIAN PUDDING - MOMS WHO THINK
From momswhothink.com
EASY BAKED PUDDING RECIPES - COOK CLEAN REPEAT
From cookcleanrepeat.com
RECIPE: BAKED INDIAN PUDDING
From mealsteps.com
BAKED INDIAN PUDDING WITH MOLASSES RECIPE
From recipeland.com
BAKED PERSIMMON INDIAN PUDDING RECIPE | MYRECIPES
From stage.myrecipes.com
BAKED INDIAN PUDDING WITH MAPLE SYRUP - CUSTARDS AND PUDDING …
From worldrecipes.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #breads #side-dishes #vegetarian #dietary
You'll also love