Indian Pudding

So, I'm still recovering from what I believe was the second-coming of the Plague last week.  And, as such, I've gotten into the incredibly unhealthy habit of waking up at 5:30 in the morning.  Oh yeah, and then falling asleep at, like, 7:30 at night.

Too much sleep.  Too early.

Anyway, one of the things my early mornings have gifted me with is the chance to watch reruns of holiday-themed cooking shows.  Among the gems I found recently, this Indian Pudding was at the top of my list of holiday dishes to try.  I was surprised because, as a New Yorker, I'm literally right next door to New England, but I'd never heard of this New England treat.

This is super easy and the contrast of warm and cold is so cozy.

This is a brand new recipe for me, but definitely something that will be making another visit at my house closer to Christmas!




Indian Pudding
(adapted from What's Cooking America?)

4 cups milk
2/3 cup yellow cornmeal
1/3 cup white sugar
1/2 cup molasses
2 tbsp butter
4 eggs
1 tsp ground cinnamon
1 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ginger

Vanilla ice cream, for topping




Preheat oven 275F.

Scald milk in a saucepan over medium heat.  Combine the rest of the ingredients except the eggs into a large bowl.  Once the milk is to temperature, add the mixture and stir until smooth.  Cook 3-5 minutes.

Whisk eggs in a large bowl.  Add eggs slowly to temper.

Pour mixture into greased ramikins.  Cook for 90-100 minutes.

Serve with vanilla ice cream.




Listening to:   Martina McBride - Broken Wing