Aunt Carries Indian Pudding Recipes

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BAKED INDIAN PUDDING



Baked Indian Pudding image

Make and share this Baked Indian Pudding recipe from Food.com.

Provided by ellie_

Categories     Breads

Time 6h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

6 cups hot milk
1/2 cup blackstrap molasses (I used regular Grandma's molasses)
1/4 cup sugar
1/4 cup butter
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs, beaten
1 cup yellow cornmeal
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup raisins (optional)

Steps:

  • Preheat the oven to 400°F.
  • In a greased casserole or stone crock mix together cornmeal, molasses, sugar, butter, salt, baking soda, eggs, cinnamon, nutmeg and raisins (if using) together. Stir in 3 cups of hot milk. Bake in oven until it comes to a boil.
  • Turn heat down to 275°F.
  • Stir in remaining milk and bake, covered for 4-6 hours, stirring every half hour or so.
  • Serve warm with whipped cream or vanilla ice cream.

AUNT CARRIE'S INDIAN PUDDING



Aunt Carrie's Indian Pudding image

"Rich, subtly spiced with cinnamon and ginger, and sweet with molasses, this dessert is a version of the pudding that has been served at the venerable Rhode Island clam shack Aunt Carrie's since it opened, in the 1920s." - Saveur

Provided by rpgaymer

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups milk, divided
2 cups water, hot
3/4 cup yellow cornmeal
3 tablespoons butter
1 1/4 cups molasses
1/4 cup flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 egg, lightly beaten
vanilla ice cream, as much as you like

Steps:

  • Heat oven to 350°F Grease an 8" × 8" baking dish; set aside.
  • Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.
  • Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.
  • Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter.
  • Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.).
  • Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.

Nutrition Facts : Calories 420.8, Fat 11.7, SaturatedFat 6.8, Cholesterol 63.3, Sodium 543.8, Carbohydrate 74.5, Fiber 1.5, Sugar 39.1, Protein 6.9

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