Moodys Indian Pudding Recipes

MAINE INDIAN PUDDING

Steps:

• Scald 2 cups milk in a double boiler.
• Mix until smooth the corn meal and the 1/2 cup cold milk.
• Then stir into the hot milk and cook over the hot water for 20 minutes, stirring frequently.
• Add the dark molasses, salt, sugar, cinnamon, and butter; mix well.
• Pour into a buttered pudding dish.
• Pour the last 1 3/4 cups of cold milk over the top of the pudding.
• Bake at 250 degrees for 3 hours (yes, 3 hours is correct).
• Let sit for about 1/2 hour after it comes out of the oven.
• Serve with heavy cream or vanilla ice cream.

MOODY'S INDIAN PUDDING

Steps:

• 1. Scald the milk with the cornmeal added, then mix in margarine, molasses, salt, spices,and eggs.
• 2. Pour into a well greased dish. Add the evaporated milk, but don't stir.
• 3. Bake 1 hour at 350 degrees. Serve warm with a scoop of ice cream.

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.

MY BEST AND EASY INDIAN PUDDING

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!