Sioux Indian Pudding Recipes

SIOUX INDIAN PUDDING

Sioux Indian Pudding image

This recipe is over 100 years old. Though I'm Cherokee and not Sioux, this recipe is still a favorite.

Provided by Allrecipes Member

Categories Custards and Puddings

Time 2h15m

Yield 4

Number Of Ingredients 7

Ingredients

3 cups milk
⅓ cup cornmeal
¼ cup dark molasses
¼ cup white sugar
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon

Steps:

Preheat oven to 275 degrees F (135 degrees C). Butter a 1 quart baking dish.
In a large saucepan over medium heat, cook milk until bubbles form at edges. Slowly stir cornmeal and molasses into milk. Continue to cook and stir until thickened, 10 minutes. Remove from heat and stir in sugar, salt, ginger and cinnamon. Pour into prepared dish.
Bake in preheated oven 2 hours, until set. Serve hot or cold.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 45.9 g, Cholesterol 14.6 mg, Fat 3.8 g, Fiber 0.6 g, Protein 6.9 g, SaturatedFat 2.3 g, Sodium 374.2 mg, Sugar 32.6 g

WASICU WOJAPA (WHITE MANS INDIAN BERRY PUDDING)

Wasicu Wojapa (White Mans Indian Berry Pudding) image

Very simple easy yummy recipe. This is a Native American dish (which I am not) with a couple of twists that I added. The dish is actually called Wajapa and wasicu meens white man in Dacota and Lacota Sioux.

Provided by Ezgoinart

Categories Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs mixed berries
3/4 cup simple syrup
1/2 teaspoon vanilla extract
1/4 cup cornstarch
2 tablespoons lemons

Steps:

Place berries in a med saucepan, cover with cold water, place over med high heat, bring to a boil stirring often. Add sweetener, vanilla extract and lemon juice. Continue to boil and stir until berries brake down. Add cold water to corn starch and some about ( 2 tbs) of hot liquid from pan and make slurry stirring it slowly back into mix, continue to boil and stir until thick. Let pudding cool, serve warm or chilled, great hot over fry bread.

Nutrition Facts : Calories 169.6, Fat 0.3, Sodium 5, Carbohydrate 41.6, Fiber 2.9, Protein 2.2

SIOUX INDIAN PUDDING

Sioux Indian Pudding image

This recipe is over 100 years old. Though I'm Cherokee and not Sioux, this recipe is still a favorite.

Provided by Allrecipes Member

Categories Custards and Puddings

Time 2h15m

Yield 4

Number Of Ingredients 7

Ingredients

3 cups milk
⅓ cup cornmeal
¼ cup dark molasses
¼ cup white sugar
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon

Steps:

Preheat oven to 275 degrees F (135 degrees C). Butter a 1 quart baking dish.
In a large saucepan over medium heat, cook milk until bubbles form at edges. Slowly stir cornmeal and molasses into milk. Continue to cook and stir until thickened, 10 minutes. Remove from heat and stir in sugar, salt, ginger and cinnamon. Pour into prepared dish.
Bake in preheated oven 2 hours, until set. Serve hot or cold.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 45.9 g, Cholesterol 14.6 mg, Fat 3.8 g, Fiber 0.6 g, Protein 6.9 g, SaturatedFat 2.3 g, Sodium 374.2 mg, Sugar 32.6 g

PURITAN PUDDING

Puritan Pudding image

A mass of cornmeal, milk and molasses, baked for hours, this dessert was born of the Puritans' nostalgia for British hasty pudding and their adaptation to the ground-corn porridges of their Native American neighbors. (Early settlers called it Indian pudding.) Originally served as a first course, it grew sweeter (but not too sweet; Puritanism runs deep) and migrated to the end of supper. For a proper historical re-enactment of the dish, you need meal stone-ground from Rhode Island whitecap flint corn, a hard, tough-to-crack corn, less sweet but more buttery than hybrid strains. One of the oldest incarnations of the plant, it was cultivated by the local Narragansett and saved from extinction by a few equally flinty Rhode Island farmers. This recipe comes from George Crowther, owner and chef of the Yankee diner Commons Lunch, which has stood on the town square of Little Compton, R.I., since 1966.

Provided by Ligaya Mishan

Categories dinner, side dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

Ingredients

Butter, for the baking dish
4 cups/ 960 milliliters whole milk
1 cup/130 grams fine-ground yellow cornmeal
1/2 cup/ 120 milliliters molasses
4 eggs
1/2 cup/ 100 grams sugar
1/2 cup/ 80 grams raisins
1 teaspoon/ 5 milliliters vanilla extract
1/2 teaspoon/ 1 gram ground ginger
Whipped cream or ice cream, for serving

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.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 94 milligrams, Sugar 41 grams, TransFat 0 grams

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