Indian Pudding From Old Sturbridge Village Cookbook Recipes

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MARLBOROUGH PUDDING



Marlborough Pudding image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 6

2 large fresh apples or 1 cup applesauce*
1 lemon, juiced and zested
1 cup sugar (use only 1/3 cup if applesauce is used)
1/2 package puff pastry dough (1 sheet)
3 eggs
1/2 cup butter

Steps:

  • Preheat oven to 400 degrees F. If using fresh apples: squeeze the lemon and grate peel into large bowl. Grate apples into lemon juice and toss to coat apples to prevent darkening. Pour sugar over fruit and mix well. Line deep, 8-inch pie plate with puff pastry. Beat eggs until light. Cream butter until soft and add eggs, blending well. Stir butter and egg mixture into sweetened fruit and spoon into pie plate. Bake 15 minutes at 400 degrees F. Reduce heat to 350 degrees F and bake 45 minutes more or until a knife inserted in the center comes out clean. Cool before serving.

INDIAN PUDDING



Indian Pudding image

Provided by Moira Hodgson

Categories     weekday, dessert

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 6

1 quart milk
1/3 cup corn meal
1/3 cup water
1/2 cup molasses
1/2 teaspoon ground ginger
1/2 teaspoon salt

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.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 275 milligrams, Sugar 29 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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