Indian Pudding


With Thanksgiving right around the corner, this is a great time to visit an old New England favorite. This dessert came into being with the early European settlers. It was called Indian Pudding (not a politically-correct name by today's standards) because it resembled a similar dish the local indigenous people enjoyed. The pudding was hugely popular all over America for generations, but today it is mostly a New England specialty.


4 c milk

3/4 c yellow cornmeal

1/2 c maple syrup

1/4 c molasses

2 eggs

2 Tbls melted butter

1 tsp salt

1/2 tsp cinnamon

1/2 tsp ginger

Preheat the oven to 300°. In a bowl, mix together maple syrup, molasses, eggs, butter, salt, cinnamon, and ginger. Set aside. In a medium saucepan, scald the milk (heat until small bubbles form at the edge of the liquid but do not let it boil). Add the cornmeal and cook until the mixture begins to thicken (about 15 minutes) stirring constantly.

Begin to add the contents of your bowl to the pan slowly. Stir it until the mixture thickens, about 5 minutes. Remove from heat.

Grease a 2-quart casserole dish and pour the pudding mixture into it. Bake for 2 hours, then cool for another hour.

Indian pudding is excellent with vanilla ice cream.