I have never before heard of Indian Pudding. I was curious as to why it was called Indian Pudding, and where it originated.
I learned the following from https://newengland.com/today/food/desserts/puddings-custards/indian-pudding/
Early colonists brought with them to America a fondness for British “hasty pudding,” a dish made by boiling wheat flour in water or milk until it thickened into porridge. Since wheat flour was scarce in the New World, settlers adapted by using native cornmeal, dubbed “Indian flour,” and flavoring the resulting mush to be either sweet (with maple syrup or molasses) or savory (with drippings or salted meat). In time, Indian pudding evolved into a dish that was resoundingly sweet, with lots of molasses and additional ingredients such as butter, cinnamon, ginger, eggs, and sometimes even raisins or nuts. Recipes for Indian pudding began appearing in cookery books in the late 1700s.
Knowing a little history helped me understand a bit better why this was a recipe at all. I did not find it very appealing to be honest.
It looks like the mud pies I made as a child. Brown and soupy and a bit gross to be honest.
It tastes of ginger and molasses and not much else. It is a bit sickly sweet. I can’t say I enjoyed it all that much.
But I learned a new recipe, so there’s that. . .
INDIAN PUDDING
4 Cups Milk
1/3 Cup Yellow Cornmeal
1 Cup Dark Molasses
¼ Cup Butter
1 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Ginger
½ Cup Raisins
1 Cup Cold Milk
Bring the 4 cups milk to a boil in the top of a double broiler. Gradually whisk in corneal and cook 15 minutes. Add molasses and remove from heat. Add butter, salt, cinnamon, ginger and raisins. Place the batter in a greased baking dish. Pour 1 cup COLD milk over the top. Bake in a 300 degree oven for 1 ½ to 2 hours. Serve with hard sauce, cream, or over ice cream.
Comentarios