Classic New England Indian Pudding

 

The origin of this warm and cozy dessert dates back to 
the 18th century and was said to be a favorite dish of
Founding Father and President John Adams.

  My First Ever "Indian Pudding" *

Photograph courtesy/ Daniel Kelly

Thoroughly butter a 1 1/2 quart casserole.

In the top of a double boiler scald 3 cups milk.

Remove from heat.  

Stirring constantly, slowly blend into a mixture of:

1/2 cup yellow cornmeal

1/4 cup sugar

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

Vigorously stir about 3 tablespoons of hot mixture into a mixture of:

1 beaten egg
1/2 cup molasses

Blend into the hot cornmeal mixture. Cook over boiling water
about 20 minutes or until very thick, stir constantly.

Beat in 2 tablespoons butter

Turn mixture into casserole.  Pour over top:

1 cup cold milk

Bake at 300 degrees for 2 1/2 to 3 hours or until a knife comes
out clean halfway between center and edge of casserole.

Serve pudding warm with cream, whipped cream, 
Maple or Vanilla ice cream or Vanilla or Brandy Hard Sauce.

Makes 6 servings.

Vanilla Hard Sauce

Cream together until softened:
2/3 cup butter
2 teaspoons vanilla extract

Add gradually, creaming until fluffy after each addition:

2 cups sifted confectioners' sugar
1/8 teaspoon salt

Beat in 2 teaspoons cream

Pile sauce lightly into serving bowl.
Chill in refrigerator until cold but not hard.

Brandy Hard Sauce

Follow above recipe but omit vanilla extract.
Substitute 1/4 cup brandy for the cream.  
 If necessary increase confectioner's sugar
for consistency desired.

*Although this recipe calls for a 2 1/2 to 3 hour baking period,
it was written long before the days of the 21st century oven!
My pudding was brown and bubbling after 70 minutes so
I took it out of the oven and and tested to see if it was done.
The knife came out clean so I allowed it to cool down on
my counter top where it thickened up a bit.  The molasses
gives this pudding a very rich and delicious taste!

Indian Pudding 
Vanilla Hard Sauce
Brandy Hard Sauce
Recipes from
 The New England Cook Book
(1956)

Published by 
Culinary Art Institute
 Chicago, Illinois 

Distributed by
LeLand Publishing Co. Limited,
Linden, New Jersey