Indian Pudding From Old Sturbridge Village Cookbook Recipes

INDIAN PUDDING

Steps:

• 1. Pre heat oven to 275F.
• 2. Heat 2 cups of milk until very hot pour slowly over corn meal stirring constantly. Cook in a double boiler for 10-15 minutes, until the cornmeal is creamy.
• 3. Add the remaining ingredients. Spoon mixture into a well buttered 1 1/2 quart casserole dish.
• 4. Pour the remaining milk over the top (it will look like its way too much thats ok it will be absorbed). Place into a Bain Marie and bake for 2 1/2 - 3 hours. The pudding will firm as it cools.
• 5. To serve warm in 275F degree oven for 15 - 20 minutes spoon in to a dish and serve with whipped cream or ice cream

JIM BAILEY

Steps:

• 1 Place first 6 ingredients in a medium saucepan and stir well. 2 Place over medium high heat, stirring once or twice to prevent milk from scorching. Once milk mixture is scalding hot, and while constantly stirring with one hand, slowly pour the cornmeal into milk. 3 Once added, reduce temperature to low and constantly stir for 2 minutes. It will thicken substantially. 4 Remove pan from heat and stir in vanilla. 5 Transfer to a bowl and serve hot with vanilla ice cream melting over the top or cover and refrigerate until completely cold. 6 Serve as is or with a dab of heavy cream over the top.

INDIAN PUDDING - FROM OLD STURBRIDGE VILLAGE COOKBOOK

Steps:

• 1. Modern Method: Heat milk to boiling point. Add cornmeal and salt and stir well.
• 2. Add molasses and spices, stirring to blend.
• 3. Pour into buttered 2 quart baking dish and add cold milk.
• 4. Bake in a 325° oven for 2 hours. Serve warm.
• 5. Hearth Method: Heat milk in a shallow pottery baking dish on a trivet over coals. Add cornmeal and salt and stir well.
• 6. Remove from heat. Add molasses and spices, stirring to blend.
• 7. Add 1/2 cup cold milk.
• 8. Bake for 4 to 5 hours in a brick oven. (The longer cooking period is necessary because the oven cools as time passes.) If a Dutch oven is used, bake 2 - 2 1/2 hours. (Note: I place my baking dish on a trivet inside my Dutch oven. This allows the hot air inside the oven to circulate all around the dish and to help bake it evenly.) Add fresh coals two or three times during baking. Serve Warm.

OLD-FASHIONED INDIAN PUDDING

Steps:

• Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream.

MARLBOROUGH PUDDING

Steps:

• Preheat oven to 400 degrees F. If using fresh apples: squeeze the lemon and grate peel into large bowl. Grate apples into lemon juice and toss to coat apples to prevent darkening. Pour sugar over fruit and mix well. Line deep, 8-inch pie plate with puff pastry. Beat eggs until light. Cream butter until soft and add eggs, blending well. Stir butter and egg mixture into sweetened fruit and spoon into pie plate. Bake 15 minutes at 400 degrees F. Reduce heat to 350 degrees F and bake 45 minutes more or until a knife inserted in the center comes out clean. Cool before serving.