- Prep time: a few minutes
- Prepare time: 2 hrs, half an hour
- Yield: Serves 8-10
Ingredients
- 6 glasses of milk
- 1/2 cup (1 stick) butter
- 1/2 cup yellow cornmeal
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 cup molasses
- 3 eggs, beaten
- 1/3 cup of granulated sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1 cup golden raisins (optional)
- Whipped cream or vanilla frozen treats
Method
1 Scald the milk and butter: Scald the milk and butter inside a large double boiler. Or heat the milk and butter for five to six minutes on high temperature within the microwave, until it's boiling, then transfer it to some pot around the stove. Keep hot on medium heat.
3 Make cornmeal milk base: Inside a separate bowl, mix cornmeal, flour, and salt stir in molasses. Thin the mix about 1/2 cup of scalded milk, a couple of tablespoons at any given time, then progressively add some mixture to the big pot of scalded milk. Prepare, stirring until thickened.
4 Temper the eggs, match milk cornmeal mixture: Temper the eggs by gradually adding one half cup from the hot milk cornmeal mixture towards the beaten eggs, whisking constantly. Add some egg mixture in using the hot milk cornmeal mixture, stir to mix.
5 Add sugar, spices, raisins if using: Stir within the sugar and spices, until smooth. At this time, when the mixture is clumpy, you are able to run it via a blender to smooth it. Stir within the raisins (optional).
6 Bake: Pour right into a 2 1/2 quart shallow casserole dish. Bake for just two hrs at 250°F.
7 Awesome to have an hour: Permit the pudding to awesome around an hour to become at its best. It ought to be reheated to warm temperature if it's been chilled.
Serve with whipped cream or vanilla frozen treats.
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What molasses must i use. I've date molasses, must i utilize it??
May be the prepare time really 2 hrs? How shallow may be the pan?
I’m approaching on one hour cooking inside a 2.5 qt cake type rectangular glass pan also it’s quite brown on the top.
On October eighth, 2011, Izzy authored: &"How can you tell if this’s done? Mine’s experienced for just two hrs but nonetheless looks pretty wet/soft. Exactly what does it seem like when done?
Elise responded: &"It kind of has got the consistency of hot cereal, like cream of wheat or oatmeal, so yes, it's somewhat soft.&"
Like Izzy, I adopted the recipe and cooked for 2 hrs at 250 levels F as directed however the pudding within the picture published using the recipe is firm and holds its shape&... that’s things i want mine to complete, so, I’ve restore it within the oven, switched in the heat to 425 F. and hang the timer for 3 more hrs.
The pudding within the picture isn't firm. It appears this way since it is thick, not runny. It truly comes with the consistency of thick, hot oatmeal. It ought to be soft, not firm.
I usually wondered if Indian pudding existed outdoors of my loved ones, and so i did searching and located this. I've found it interesting how different the Indian pudding is while just like things i’ve known. My loved ones’s recipe continues to be passed lower given that they first settled Eastern LI NY, I’m the 17th generation since. But, the pudding I’ve had was cooked around the stove inside a steamed pudding pan. It always arrived on the scene like a sweet bread. It appears because the recipe is nearly exactly the same. I’ll need to check it out sometime to compare.
How can you tell if this’s done? Mine’s experienced for just two hrs but nonetheless looks pretty wet/soft. Exactly what does it seem like when done?
It kind of has got the consistency of hot cereal, like cream of wheat or oatmeal, so yes, it's somewhat soft.