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.

NEW ENGLAND INDIAN PUDDING

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.

BEST INDIAN PUDDING EVER

Steps:

• Preheat oven to 300 degrees F.
• Grease a shallow, 9x13-inch casserole dish.
• Heat the milk in a large, heavy-bottomed pot over medium heat.
• Slowly sprinkle in the cornmeal, whisking as you do so.
• Switch to a wooden spoon and continue to cook and stir for about 10 minutes, until the mixture has thickened.
• Reduce the heat, add the maple syrup, raisins, butter, molasses, cinnamon, ginger, and salt, and stir for another minute or two.
• Pour into the prepared baking dish and bake for 2 1/2 hours.
• Serve warm, with plenty of whipped cream or vanilla ice cream.

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!

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.