Indian Pudding Recipe Adapted From Yankeemagazinecom

facebook share image   twitter share image   pinterest share image   E-Mail share image

INDIAN PUDDING



Indian Pudding image

Provided by Alex Guarnaschelli

Categories     dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 18

3 cups whole milk
1/2 stick (4 tablespoons) unsalted butter, plus for greasing baking dish
1/2 cup cornmeal
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/4 cup blackstrap molasses
2 eggs
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup golden raisins
6 Braeburn, Rome or Empire apples, peeled and cored
3 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
Zest of 1/2 lemon and juice of 1 lemon
1 teaspoon ground ginger
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
  • For the pudding: In a medium saucepan, combine the milk and butter, and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk a little of the milk-butter mixture with the molasses; whisk this into the cornmeal mixture. Add all of the cornmeal mixture to the saucepan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.
  • Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mixture to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Empty the saucepan into the prepared baking dish and bake until the pudding looks like a slightly moist cornbread or a steamed pudding, 2 hours.
  • For the apples: Cut each of the apples into 8 to 10 equal-sized wedges. Melt the butter in a large skillet. Add the apples and stir to coat. Sprinkle with the brown sugar and cook, stirring with a wooden spoon from time to time, until the apples are tender and yield slightly when pierced with a knife tip. Add the lemon zest, lemon juice and ginger, and stir to blend. Keep warm while the pudding cooks.
  • Once the pudding is cooked, set it aside to cool. Top with the apples and serve with vanilla ice cream.

NEW ENGLAND INDIAN PUDDING



New England Indian Pudding image

This recipe was inspired by traditional New England Indian pudding. My version is made in the slow cooker instead of being baked for hours in the oven. If the molasses flavor is too strong, cut the amount to 1/3 cup. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 3h45m

Yield 8 servings.

Number Of Ingredients 9

1 package (8-1/2 ounces) cornbread/muffin mix
1 package (3.4 ounces) instant butterscotch pudding mix
4 cups whole milk
3 large eggs, lightly beaten
1/2 cup molasses
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Optional: Vanilla ice cream or sweetened whipped cream

Steps:

  • In a large bowl, whisk cornbread mix, pudding mix and milk until blended. Add eggs, molasses and spices; whisk until combined. Transfer to a greased 4- or 5-qt. slow cooker. Cover and cook on high for 1 hour., Reduce heat to low. Stir pudding, making sure to scrape sides of slow cooker well. Cover and cook until very thick, 2-1/2 to 3 hours longer, stirring once per hour. Serve warm with ice cream if desired.

Nutrition Facts : Calories 330 calories, Fat 9g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 526mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.

MY BEST AND EASY INDIAN PUDDING



My Best and Easy Indian Pudding image

I have been making Indian pudding for ages, since I was 12 in fact. My first recipe, for the two years that I used it, came from Yankee Magazine and while it tasted good it was far too firm, nearly slice-able. Ever since that first year I made Indian pudding I have been the designated maker when in the country. I have used and tried many many recipes in 31 years and none really were what I was looking for. I wanted that soft consistency that did not whey when cooked. I have seen hundreds of recipes stating that it should whey (separate a bit) and I just do not like it. So I set out to do my own and in an easier way. Most New Englanders I know, though some do, would not dream of adding raisins, dried or fresh apples, nuts, eggs or tapioca though I have seen recipes with all of these and worse. This is heart warming, fragrant, a bit spicy and a pudding with that lovely soft consistency. Can I give exact cooking times? No, sorry, but just as flour, all corn meal will take it's own time so I will work here with consistencies not times. This is an all stove top method and I made one last night while watching a tv program. I simply came out to the kitchen on the commercials to stir. The key is keeping the stove on low once it has been turned to low. We also love this for breakfast and would never serve with whipped cream. Go anywhere in Maine and you will get ice cream on it as it should be! This is a 'not too sweet' version as most use sugars and molasses and I do not. I have never had a lump in my pudding using this recipe. I have had Indian pudding since I was 2, one bowl and I am in heaven I just know it. This looks like many steps though it really isn't and is a no fuss recipe. This is a good make ahead one too. Enjoy! c.2006

Provided by Hajar Elizabeth

Categories     Breakfast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

4 cups milk
1/2 cup cornmeal
1/2 cup molasses
2 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

Steps:

  • Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
  • Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so.
  • Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick.
  • When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly.
  • Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
  • Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' Times will vary with setting. Last night it was 15 minutes or so and in 2 hours I could upturn the pan. Refrigerate and reheat gently; I use the microwave for individual servings.
  • I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. Fiddley sticks!

INDIAN PUDDING



Indian Pudding image

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 10

2 cups milk
1/2 cup yellow cornmeal
1/4 cup sugar
1/4 cup brown sugar, firmly packed
1/2 cup molasses
1 teaspoon salt
2 tablespoons unsalted butter
1/4 teaspoons ground cloves
3 cups half and half
One 3inch piece fresh ginger, peeled and grated

Steps:

  • Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch Pyrex loaf pan.
  • Combine the milk and cornmeal in a medium stainless or enamel saucepan. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Reduce heat to low and continue stirring until it is as thick as oatmeal.
  • Add the sugar, brown sugar, molasses, salt, butter, cloves and 2 cups of the half and half. Stir to combine. Bring the mixture back to a boil and transfer to the prepared loaf pan.
  • Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the loaf pan. Bake for 1 hour, stirring once after the first half hour.
  • Press the grated ginger against a fine sieve or squeeze it in a square of cheesecloth to extract 1 or 2 tablespoons of juice. After the pudding has baked for 1 hour, add the ginger juice and the remaining cup of half and half and stir to mix. Bake for an additional hour, stirring again after half an hour. Serve immediately in small bowls or cups, or store in the refrigerator and reheat, stirring, over low heat.

INDIAN PUDDING



Indian Pudding image

Provided by Sandra Lee

Categories     dessert

Time 3h8m

Yield 8 servings

Number Of Ingredients 7

1 (3.4-ounce) box instant butterscotch pudding
1 (8.5-ounce) box instant corn muffin mix
3 cups milk
3 eggs, lightly beaten
1/2 cup dark or robust molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Steps:

  • Spray a 4-quart slow cooker with cooking spray; set aside.
  • In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside.
  • In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more.
  • Serve warm.

INDIAN PUDDING



Indian Pudding image

Provided by Moira Hodgson

Categories     weekday, dessert

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 6

1 quart milk
1/3 cup corn meal
1/3 cup water
1/2 cup molasses
1/2 teaspoon ground ginger
1/2 teaspoon salt

Steps:

  • Preheat oven to 225 degrees (see note).
  • In saucepan scald milk. Add the corn meal and water and cook for 3 minutes, or until thickened. Add remaining ingredients.
  • Place in 2-quart baking dish and bake for 2 hours. If desired, serve with hard sauce.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 275 milligrams, Sugar 29 grams

OLD FASHIONED NEW ENGLAND INDIAN PUDDING



Old Fashioned New England Indian Pudding image

This Indian Pudding is adapted from An Olde Concord Christmas, a book from the Concord Museum in Concord Massachusetts. It's often made around Thanksgiving and Christmas here in New England, but I say it's good anytime!

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 2h25m

Yield 8-10

Number Of Ingredients 12

6 cups milk
1/2 cup butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup golden raisin (optional)
whipped cream or vanilla ice cream

Steps:

  • Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 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.
  • Preheat oven to 250.
  • 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.
  • 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.
  • 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).
  • Pour into a 2 1/2 quart shallow casserole dish.
  • Bake for 2 hours at 250.
  • 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.

PURITAN PUDDING



Puritan Pudding image

A mass of cornmeal, milk and molasses, baked for hours, this dessert was born of the Puritans' nostalgia for British hasty pudding and their adaptation to the ground-corn porridges of their Native American neighbors. (Early settlers called it Indian pudding.) Originally served as a first course, it grew sweeter (but not too sweet; Puritanism runs deep) and migrated to the end of supper. For a proper historical re-enactment of the dish, you need meal stone-ground from Rhode Island whitecap flint corn, a hard, tough-to-crack corn, less sweet but more buttery than hybrid strains. One of the oldest incarnations of the plant, it was cultivated by the local Narragansett and saved from extinction by a few equally flinty Rhode Island farmers. This recipe comes from George Crowther, owner and chef of the Yankee diner Commons Lunch, which has stood on the town square of Little Compton, R.I., since 1966.

Provided by Ligaya Mishan

Categories     dinner, side dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

Butter, for the baking dish
4 cups/ 960 milliliters whole milk
1 cup/130 grams fine-ground yellow cornmeal
1/2 cup/ 120 milliliters molasses
4 eggs
1/2 cup/ 100 grams sugar
1/2 cup/ 80 grams raisins
1 teaspoon/ 5 milliliters vanilla extract
1/2 teaspoon/ 1 gram ground ginger
Whipped cream or ice cream, for serving

Steps:

  • Heat oven to 350 degrees and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal and molasses and cook, whisking, 2 minutes. Reduce heat to medium-low.
  • Crack eggs into a medium bowl and lightly beat. Very slowly add 1/2 cup of the hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep eggs from scrambling, and cook 3 minutes. Remove pot from heat.
  • Stir in sugar, raisins, vanilla and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to oven and carefully pour water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
  • Bake until pudding is set, but still jiggles slightly in the center, 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 94 milligrams, Sugar 41 grams, TransFat 0 grams

BAKED INDIAN PUDDING WITH MAPLE SYRUP



Baked Indian Pudding With Maple Syrup image

Delicious baked pudding with maple syrup. Great for that Thanksgiving or Easter feast. Served warm, but also great cold. Great with ice cream or light cream on top.

Provided by NB Roy

Categories     Desserts     Custards and Pudding Recipes

Time 3h5m

Yield 8

Number Of Ingredients 11

4 cups hot milk
½ cup yellow cornmeal
½ cup maple syrup
⅓ cup packed brown sugar
¼ cup molasses
2 eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon salt
¾ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ cup cold milk

Steps:

  • Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
  • Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
  • Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
  • Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 43.4 g, Cholesterol 65.1 mg, Fat 7 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 4 g, Sodium 393.7 mg, Sugar 33 g

INDIAN PUDDING



Indian Pudding image

The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to thick porridge, this easy-to-make classic is great on a cold day when you want something warm, comforting and sweet.

Categories     Dairy     Dessert     Bake     Cornmeal     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 9

5 1/2 cups whole milk
1 cup (packed) golden brown sugar
2/3 cup yellow cornmeal
2 tablespoons mild-flavored (light) molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon vanilla extract
Vanilla ice cream or frozen yogurt

Steps:

  • Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
  • Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.

INDIAN PUMPKIN PUDDING



Indian Pumpkin Pudding image

Indian pudding is an old-fashioned American dessert made with cornmeal, milk and molasses. I added pumpkin to the mix and came up with a deeply satisfying pudding, like pumpkin pie without the crust. I enjoy it warm or cold (I've been eating the remains of my recipe test with yogurt for breakfast).

Provided by Martha Rose Shulman

Categories     dessert

Time 2h30m

Yield Serves eight to 10

Number Of Ingredients 11

1 quart low-fat milk
6 tablespoons stone-ground yellow cornmeal
1/3 cup molasses
1/4 cup mild honey
2 cups pumpkin purée, canned or made from 2 pounds fresh pumpkin (see below)
4 eggs
3/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 tablespoon unsalted butter
1/2 cup raisins (optional)

Steps:

  • Heat the oven to 325 degrees. Butter a 2-quart casserole, soufflé dish or Dutch oven.
  • Pour the milk into a 3- or 4-quart pot or saucepan, and place over medium-high heat. Bring to a simmer, and slowly stream in the cornmeal while whisking the milk. Turn the heat to low and simmer 15 minutes, stirring, until the mixture has the consistency of runny cream of wheat. Stir in the molasses and honey, and continue to simmer, stirring, for five minutes. Remove from the heat, and whisk in the pumpkin until the mixture is smooth. Whisk in the eggs, one at a time, and add the remaining ingredients. Pour into the buttered casserole, scraping in every bit with a rubber spatula.
  • Place in the oven, and bake 1 to 1 1/2 hours until set; a knife should come out clean when inserted, and the top should be just beginning to brown. Remove from the heat, and allow to cool for at least 30 minutes before serving.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 4 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 248 milligrams, Sugar 21 grams, TransFat 0 grams

More about "indian pudding recipe adapted from yankeemagazinecom"

INDIAN PUDDING RECIPE - SIMPLY RECIPES
indian-pudding-recipe-simply image
Web Nov 14, 2007 Ingredients 6 cups milk 1/2 cup (1 stick) butter 1/2 cup yellow cornmeal 1/4 cup all-purpose flour 1 teaspoon salt 1/2 cup …
From simplyrecipes.com
5/5 (11)
Total Time 2 hrs 35 mins
Category Dessert, New England, Pudding
Calories 340 per serving


INDIAN PUDDING - A FAMILY FEAST
indian-pudding-a-family-feast image
Web Nov 13, 2017 Instructions. Preheat oven to 325 degrees. Beat eggs in a small bowl and set aside. In a 6 quart pot, heat milk to hot, do not boil. Slowly add in corn meal and whisk continually until all of the corn meal …
From afamilyfeast.com


INDIAN PUDDING RECIPE WITH CRANBERRIES AND MAPLE SYRUP
indian-pudding-recipe-with-cranberries-and-maple-syrup image
Web Oct 26, 2020 Chop very fine and mix with one quart of Indian (corn) meal, 1 quart milk, boiled with a little cinnamon. Strain it into the meal while hot, add 1/2 pint of molasses. Let this cool, then mix 6 well-beaten eggs into …
From commonsensehome.com


OLD FASHIONED INDIAN PUDDING | FOOD CHANNEL
old-fashioned-indian-pudding-food-channel image
Web Sep 2, 2017 Preparation. 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 …
From foodchannel.com


INDIAN PUDDING • AMERICA'S OLDEST DESSERT!
indian-pudding-americas-oldest-dessert image
Web Nov 10, 2022 Crack the eggs into a medium bowl and whisk together. Set aside. Put the milk, half and half, sugar, molasses, ginger, nutmeg and salt into a medium heavy bottomed saucepan and bring just up to the …
From theviewfromgreatisland.com


CLASSIC INDIAN PUDDING RECIPE | THE OLD FARMER'S ALMANAC
classic-indian-pudding-recipe-the-old-farmers-almanac image
Web 1/2 cup yellow cornmeal 1/2 cup molasses 1/2 cup light-brown sugar 2 tablespoons (1/4 stick) unsalted butter, softened 2 large eggs, beaten 1 teaspoon salt 2 teaspoons sugar 1/2 teaspoon ground ginger 1/2 …
From almanac.com


INDIAN PUDDING | THANKSGIVING DESSERT - YOUTUBE
Web Enough with the Thanksgiving side dishes; we're moving onto the desserts. First up is a traditional New England post-feast dessert. Indian Pudding is easy to...
From youtube.com


INDIAN PUDDING | HISTORY OF A CLASSIC NEW ENGLAND DESSERT
Web Apr 25, 2022 Learn more about Indian Pudding history, plus a recipe. ... Since wheat flour was scarce in the new world, hasty-pudding-deprived settlers adapted by using …
From newengland.com


ABIGAIL ADAMS' INDIAN PUDDING RECIPE - WOMEN'S HISTORY
Web Recipe adapted from the New England Network Ingredients: ABIGAIL ADAMS' INDIAN PUDDING Instructions (Slow Cooker): 4 cups whole milk ½ cup cornmeal 1 tsp salt 2 …
From womenshistory.org


HASTY PUDDING RECIPE - QUICK FROM SCRATCH HERBS & SPICES - FOOD …
Web Aug 17, 2022 Heat the oven to 350°. In a medium heavy stainless-steel saucepan, bring the milk, cream, molasses, and brown sugar almost to a simmer over moderately high …
From foodandwine.com


INDIAN PUDDING RECIPE ADAPTED FROM YANKEEMAGAZINECOM
Web Steps: Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter. For the pudding: In a medium saucepan, combine the milk and butter, and …
From tfrecipes.com


INDIAN PUDDING RECIPE - YANKEE MAGAZINE - NEW ENGLAND TODAY
Web Nov 11, 2021 Instructions Preheat the oven to 300° and grease a 1 1/2-quart baking dish. Bring milk to a simmer in a double boiler over high heat. Slowly add the cornmeal, …
From newengland.com


Related Search