If you’re interested in adding an authentic colonial recipe to your Thanksgiving table give this Indian Pudding recipe a try.
Our friends at Wikipedia describe Indian Pudding as a traditional New England dessert, “a cold-weather classic.” Seventeenth-century English colonists brought hasty pudding to North America and transformed it completely. Lacking wheat, they substituted cornmeal, a grain they learned to cultivate from the indigenous peoples, which led to the new name Indian pudding, derived from their name for cornmeal, Indian meal. They substituted milk, which was plentiful, for water and added locally available sweeteners, either molasses or maple syrup, and spices when available, typically cinnamon and ground ginger
Indian Pudding aka Hasty Pudding
- 2 cups milk
- 2 cups light cream
- 3 tablespoons stone ground yellow cornmeal
- ½ cup brown sugar
- ½ cup maple syrup
- 1 tablespoon butter
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon salt
- 1/8 teaspoon nutmeg
- Pinch ground cloves
- 1/8 teaspoon baking soda
- 2 eggs, beaten
- In a heavy pan scald milk and cream. Gradually sprinkle with yellow cornmeal and bring to a boil, stirring briskly.
- Stir in sugar, maple syrup, butter and all the other dry ingredients. Let the mixture cool slightly.
- In a small bowl beat the eggs with the milk/cream mixture. Pour the batter into a buttered 1 ½ quart baking dish and bake in a moderately slow oven (325 degrees F) for 2 hours.
A modern day addition which is completely optional is to serve hot or warm with whipped cream or ice cream
To safely handle hot pans we use Kitchen Ready Oven Gloves Click Here