New England
Indian pudding
Cornmeal, milk and molasses baked low for hours. America's oldest dessert tastes like gingerbread custard.
150 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's wayCornmeal, milk and molasses baked slowly with ginger and cinnamon.
The original391kcalsame
9 gproteinsame
1 gfibresame
150minutessame
New England Indian pudding.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Heat 3 cups of milk until steaming and whisk in the cornmeal gradually.
- 2Cook, stirring, 10 to 15 minutes until thick like porridge.
- 3Off the heat stir in molasses, butter, sugar, spices and salt. Temper in the beaten egg.
- 4Pour into a buttered dish, pour the last cup of cold milk over the top without stirring, and bake at 150°C for about 2 hours.
- 5Rest 20 minutes and serve warm with ice cream.
Serve it like this
Spoon warm into bowls with a scoop of vanilla ice cream melting on top. Serve in winter, with tea or coffee.
