Moodys Indian Pudding Recipes

INDIAN PUDDING

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.

INDIAN PUDDING

Steps:

• For the cornbread, combine buttermilk, egg, and sour cream. Combine all dry ingredients. Add wet ingredients to dry ingredients and fold in butter at the end. Coat a 6 by 8-inch pan with vegetable spray. Bake in a preheated 350 degrees for about 20 minutes. Let cool. Can be made a day ahead.
• For the custard: Combine eggs, yolks, maple syrup and molasses. Whip lightly. Combine salt, milk and cream. Bring cream mixture to a simmer. Remove and slowly pour cream into the egg mixture while whisking. Mix until combined.
• To assemble pudding, crumble cornbread in a bowl. Mix in custard and let the mixture rest so the cornbread soaks up the liquid. Pour into ramekins and bake in a water bath in a preheated 325-degree oven for 45 minutes to 1 hour.

INDIAN PUDDING

Steps:

• Preheat oven to 300 degrees. Butter a 2 quart casserole. In a saucepan, combine 3 cups of milk and the maple syrup over medium heat. Heat until just boiling and add butter. In separate bowl, combine cornmeal, ginger and allspice. Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook until thickened. Fold in cranberries or cherries. Spoon mixture into casserole and pour remaining milk over top of pudding...DO NOT STIR...bake for 2 1/2 hours or until milk has been absorbed and top is golden brown. Serve warm with a coulis of blackberry, cranberry or apricot and a dollop of honey-sweetened whipped cream.;

INDIAN PUDDING

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.

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!

INDIAN RICE PUDDING

Steps:

• In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
• Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
• Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
• Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
• Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
• Serve chilled or at room temperature.
• Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.

BAKED INDIAN PUDDING

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.

INDIAN PUDDING

Steps:

• Preheat oven to 275 degrees. In a medium saucepan, combine half-and-half, molasses, butter, ginger, cinnamon, and salt. Bring to a boil; remove from heat, and whisk in cornmeal.
• Pour mixture into an 8-inch square baking dish, and bake until pudding is firm but still jiggles slightly in the center when gently shaken, 2 to 21/2 hours. Let cool 30 to 60 minutes; serve warm or at room temperature, with vanilla ice cream or whipped cream, if desired.