Easy Eggless Indian Pudding Recipes
INDIAN PUDDING--EGGLESS
When a recipe is SO old, with each cook that makes it, they add their version to the mix and the world ends up with 1000 versions of a dish from a 1000 different chefs! I grew up on the wild prairies of Minnesota with Grandparents who lived in the 1890's. Store bought food was scarce so you used what you could grow or barter. This dish originated in the early 1600's from what was available: molasses, milk, and cornmeal. White sugar and eggs were expensive luxuries that didn't exist for most people and weren't added to the original recipe until many decades later, when both eggs and white sugar became common and inexpensive to "waste" on an inexpensive dish. This is a dense and soft cornmeal "mush" pudding, that bakes in a very slow oven and IS NOT STIRRED! I've never seen another recipe that used as much cornmeal, which is why this one is so tasty. Many reviewers of other recipes complain that "you can't taste any corn flavour." If you don't like molasses, maple syrup can be used and that would make it a New England Indian Pudding. This is great on a cold Winter day with a cold glass of buttermilk or steaming cup of coffee and is equally good the next morning, served for breakfast with a nice side of bacon or ham. Enjoy!
Provided by The_Swedish_Chef
Categories Low Protein
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees.
- Grease a 2 quart casserole. Set aside.
- Mix the cornmeal, sugar (or maple syrup), salt, cinnamon and ginger together. Set aside.
- Heat the first 3 cups of milk and molasses slowly until scalded.
- Gradually stir the cornmeal-sugar mixture into the hot milk/molasses mixture. When combined, add the butter. Cook over low heat, stirring constantly, about 10-20 minutes or until the cornmeal mush begins to thicken slightly.
- Boil water to create a water bath (Bain Marie) for the casserole dish.
- Pour into greased casserole. Place casserole in a baking pan deep enough to hold enough boiling water to come 2 inches up the side. Fill baking pan with boiling water.
- Pour the remaining 1 cup of cold milk over the pudding; DO NOT STIR!
- Bake for 3 hours or until a knife inserted of the center of the pudding comes out clean.
- Carefully remove pudding from oven so water from baking pan does not spill. Set on trivet or hot pad to cool for 10-15 minutes before serving. Allow water to cool in oven for safe removal.
- Serve Indian Pudding alone, with ice cream, poured cream or whipped cream.
EASY EGGLESS INDIAN PUDDING
For a spicy variation, add 1/2 teaspoon each of ground cinnamon and ginger. For an apple version, pare and slice two apples and layer with the pudding mixture prior to baking. Serve hot with whipped cream or ice cream.
Provided by SELF
Categories Custards and Puddings
Time 3h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9x9 inch baking dish.
- Place 4 cups hot, scalded milk in the top of a double boiler over boiling water. Pour in corn meal, a little at a time, and stir constantly until thick. Remove from heat and stir in molasses and salt, then pour mixture into baking dish and stir in 2 cups of cold milk.
- Bake for 3 hours, or until set and a pick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 47.8 g, Cholesterol 19.5 mg, Fat 5 g, Fiber 0.5 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 501.9 mg, Sugar 31.8 g
EASY EGGLESS INDIAN PUDDING
For a spicy variation, add 1/2 teaspoon each of ground cinnamon and ginger. For an apple version, pare and slice two apples and layer with the pudding mixture prior to baking. Serve hot with whipped cream or ice cream.
Provided by SELF
Categories Custards and Puddings
Time 3h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9x9 inch baking dish.
- Place 4 cups hot, scalded milk in the top of a double boiler over boiling water. Pour in corn meal, a little at a time, and stir constantly until thick. Remove from heat and stir in molasses and salt, then pour mixture into baking dish and stir in 2 cups of cold milk.
- Bake for 3 hours, or until set and a pick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 47.8 g, Cholesterol 19.5 mg, Fat 5 g, Fiber 0.5 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 501.9 mg, Sugar 31.8 g
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!
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