Deerfield Inn Indian Pudding Recipes

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DEERFIELD INN INDIAN PUDDING



Deerfield Inn Indian Pudding image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups milk
1/2 cup sugar
1/2 cup molasses
1/2 cup cornmeal
4 tablespoons unsalted butter, plus more butter to grease baking dish
2 eggs
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground mace

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.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 51 milligrams, Sugar 32 grams, TransFat 0 grams

OLD-FASHIONED INDIAN PUDDING



Old-Fashioned Indian Pudding image

Provided by James Beard

Categories     Milk/Cream     Dairy     Ginger     Dessert     Bake     Cornmeal     Fall     Molasses     Double Boiler     House & Garden     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 5

1 quart scalded milk
1/3 cup yellow corn meal
Pinch of salt
1/2 cup molasses
1 good teaspoon ginger

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.

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