Ingredients for - Indian Pudding
How to cook deliciously - Indian Pudding
1. Stage
Scald the milk and butter: Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2. Stage
Preheat the oven to 250°F.
3. Stage
Start the cornmeal batter: In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4. Stage
Temper the eggs, then add to the batter: Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
5. Stage
Add sugar, spices, and raisins, if using: Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional).
6. Stage
Bake: Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
7. Stage
Cool for 1 hour: Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream. Did you love the recipe? Give us some stars and leave a comment below!
