Indian Pudding Recipes

INDIAN PUDDING

Steps:

• Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
• For the pudding: In a medium saucepan, combine the milk and butter, and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk a little of the milk-butter mixture with the molasses; whisk this into the cornmeal mixture. Add all of the cornmeal mixture to the saucepan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.
• Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mixture to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Empty the saucepan into the prepared baking dish and bake until the pudding looks like a slightly moist cornbread or a steamed pudding, 2 hours.
• For the apples: Cut each of the apples into 8 to 10 equal-sized wedges. Melt the butter in a large skillet. Add the apples and stir to coat. Sprinkle with the brown sugar and cook, stirring with a wooden spoon from time to time, until the apples are tender and yield slightly when pierced with a knife tip. Add the lemon zest, lemon juice and ginger, and stir to blend. Keep warm while the pudding cooks.
• Once the pudding is cooked, set it aside to cool. Top with the apples and serve with vanilla ice cream.

BAKED INDIAN PUDDING WITH MAPLE SYRUP

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.

INDIAN PUDDING

Steps:

• Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
• Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.

INDIAN PUDDING WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 325 degrees. Butter six 12-ounce ramekins. Bring a pot of water to a boil for a hot-water bath. In a large mixing bowl, whisk together squash puree, eggs, spices, and salt; set aside.
• In a medium saucepan, bring milk, syrup, molasses, and butter to a simmer. While whisking, slowly add cornmeal. Cook, whisking, until mixture thickens, 5 to 7 minutes.
• While whisking, pour the hot milk mixture into the reserved squash mixture. Whisk until well combined. Divide the mixture equally among the prepared ramekins, and place in a roasting pan. Transfer to oven rack, and pour boiling water into pan to reach halfway up the sides of the ramekins. Bake until pudding is firm to the touch, about 1 hour. Remove ramekins from the pan, and serve warm with a scoop of ice cream.

INDIAN PUDDING

Steps:

• Preheat oven to 275 degrees. In a medium saucepan, combine half-and-half, molasses, butter, ginger, cinnamon, and salt. Bring to a boil; remove from heat, and whisk in cornmeal.
• Pour mixture into an 8-inch square baking dish, and bake until pudding is firm but still jiggles slightly in the center when gently shaken, 2 to 21/2 hours. Let cool 30 to 60 minutes; serve warm or at room temperature, with vanilla ice cream or whipped cream, if desired.

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.

INDIAN RICE PUDDING (KHEER)

Steps:

• Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
• Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
• Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
• Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.

PURITAN PUDDING

Steps:

• Heat oven to 350 degrees and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal and molasses and cook, whisking, 2 minutes. Reduce heat to medium-low.
• Crack eggs into a medium bowl and lightly beat. Very slowly add 1/2 cup of the hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep eggs from scrambling, and cook 3 minutes. Remove pot from heat.
• Stir in sugar, raisins, vanilla and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to oven and carefully pour water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
• Bake until pudding is set, but still jiggles slightly in the center, 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.

NEW ENGLAND INDIAN PUDDING

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.

MY BEST AND EASY INDIAN PUDDING

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!

OLD-FASHIONED INDIAN PUDDING

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.

BAKED INDIAN PUDDING

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 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.