New England Pudding Recipes

NEW ENGLAND INDIAN PUDDING

New England Indian Pudding image

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

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 package (3.4 ounces) instant butterscotch pudding mix
4 cups whole milk
3 large eggs, lightly beaten
1/2 cup molasses
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Optional: Vanilla ice cream or sweetened whipped cream

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.

NEW ENGLAND BREAD PUDDING

New England Bread Pudding image

My favorite bread pudding is my Recipe #103873, but when I don't want chocolate, this is great. Once in a while I want a change, not often, but when I do, this is what I make. I like bread pudding.

Provided by Mimi in Maine

Categories Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

8 slices stale bread
3/4 cup raisins
3 eggs (beaten)
3/4 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
4 cups milk

Steps:

In an ungreased 3 quart baking dish tear up the bread in pieces.
In another bowl pour boiling water over the raisins and drain.
Add to the bread and mix up.
In another bowl beat the eggs, sugar, vanilla, cinnamon, nutmeg, and salt.
Add the milk to this.
Mix well and pour over the bread and mix gently.
Set this dish in a pan of water and bake 350 degrees for 1 1/2 hours.
Serve with whipped cream dollops.

Nutrition Facts : Calories 386, Fat 9.7, SaturatedFat 4.8, Cholesterol 128.5, Sodium 392.4, Carbohydrate 64.5, Fiber 1.7, Sugar 37.5, Protein 11.6

NEW ENGLAND CHRISTMAS PUDDING

New England Christmas Pudding image

A New England twist on an English Christmas tradition

Provided by Food Network

Categories dessert

Number Of Ingredients 11

Ingredients

2 cups dried plain breadcrumbs
1 cup dried sweetened cranberries (Craisins)
1/2 cup molasses
1/4 cup butter, melted
1 teaspoon baking soda
1 tablespoon boiling water
1/2 cup flour, all-purpose
1 teaspoon of ginger
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon kosher salt

Steps:

Grease a pudding mold well with extra butter and dust with flour. Cover top with large piece of greased foil an fold snugly over sides of mold to keep steam out. Remember to leave some slack in foil because pudding will need room to expand.
Mix together breadcrumbs, Craisins, molasses and melted butter. Combine baking soda and water and add to crumb mixture; mix well.
Sift together flour, ginger, cinnamon and salt. Stir into crumb mixture. Pour mixture into greased pudding mold.
Place mold on rack in steamer or large pot. Add boiling water to halfway up sides of pudding mold. Cover and steam for 2 hours or until firm to touch.

NEW ENGLAND PUDDING

New England Pudding image

A pudding-cake dessert especially good in the fall when apples are plentiful. If you like pineapple, apples, nuts, cake and ice cream, you'll love this. This came from a cookbook put out by Pace One, a local restaurant, and was served there many years ago. Don't know if it is still on the menu.

Provided by SYBRSUZY

Categories Dessert

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 (16 ounce) cans crushed pineapple in juice, well drained
2 apples, peeled,cored and diced
3/4 cup coarsely chopped walnuts
1/2 cup packed brown sugar
2 eggs, beaten
1 cup sugar
1 cup all-purpose flour
1/4 lb unsalted butter, plus
4 tablespoons unsalted butter, melted
vanilla ice cream, for serving

Steps:

Preheat oven to 325 degrees.
Combine drained pineapple and diced apples.
Put into a 9-inch square pan.
Mix walnuts and brown sugar together and spread over fruit.
Beat eggs until thick and blend in flour and sugar.
Add melted butter and mix thoroughly.
Spread batter over the sugar and walnuts, making sure that mixture does not touch fruit mixture underneath.
Bake for approximately 60 minutes or until golden brown.
It's done when poked and no butter flows underneath.
Serve warm with vanilla ice cream if desired.

NEW ENGLAND CORN PUDDING

New England Corn Pudding image

I found this recipe on a B&B site. It comes from The Governor's Inn in Ludlow, Vermont. The servings are approximate.

Provided by dojemi

Categories < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups whole kernel corn
8 tablespoons flour
8 tablespoons sugar
4 whole eggs
1 teaspoon salt
1 quart whole milk
4 tablespoons sweet butter, melted (unsalted)

Steps:

Stir the flour, salt, sugar, and the melted butter into the corn.
Beat the eggs slightly and combine with the milk.
Combine the milk and corn mixtures and pour into a 2 quart baking dish that has been sprayed with Pam.
Bake in a 450 degree oven for 45 minutes, until nicely browned.
*IMPORTANT: Stir with a long-pronged fork, breaking the surface as little as possible 3 times during baking.

Nutrition Facts : Calories 355.8, Fat 16.5, SaturatedFat 8.9, Cholesterol 160.7, Sodium 671.5, Carbohydrate 42.5, Fiber 1.4, Sugar 26.9, Protein 11.5

NEW ENGLAND INDIAN PUDDING

New England Indian Pudding image

It's the time of year to break out this spicy traditional dessert. Raisins are optional--for some reason, our family never included them.

Provided by echo echo

Categories Dessert

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup cornmeal
2 cups hot milk
1/4 cup sugar
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup unsulphured molasses
1 cup cold milk
1/3 cup raisins (optional)
1/2 cup heavy cream, whipped
1 dash nutmeg

Steps:

Gradually stir the corn meal into the hot milk.
Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
Blend together sugar through cinnamon and add to corn meal mixture.
Stir in molasses and cold milk.
Fold in raisins if using.
Bake in a buttered 1-quart casserole at 275°F 2 hours.
Serve warm topped with whipped cream, garnished with a dash of nutmeg.

Nutrition Facts : Calories 239, Fat 12, SaturatedFat 7.4, Cholesterol 44.2, Sodium 294.4, Carbohydrate 29.2, Fiber 0.5, Sugar 16.2, Protein 4.8

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