Earlier this week, the preschoolers at
My contribution to the feast was Indian Pudding. This dish is a
New England tradition. According to the Plimoth
Plantation food blog, the recipe first shows up in cookbooks in 1796, but
historians believe it was served for many years before.
My recipe comes from my friend, Kathy, in
. She would serve it at our neighborhood
Thanksgiving feast on New
Hampshire Wyman Street
My preschoolers loved it! To tempt them to try it, I put a little whipped cream on top. I also had them smell it—the cinnamon, ginger, and nutmeg aroma was too alluring to pass up. (Kathy likes to serve it warm with vanilla ice cream. I like it that way, too!)
Here’s the recipe. It does take a long time to cook, so for a slow cooker version, check out the Plimoth Plantation’s food blog here.
Kathy’s Baked Indian Pudding
Serves 6 to 8
4 cups milk5 tablespoons yellow cornmeal
2 tablespoons butter
1/2 cup brown sugar
1/2 cup molasses
1 teaspoon salt
1/2 teaspoon each of ground ginger, cinnamon, and nutmeg
2 eggs, beaten
1 cup cream
Preheat oven to 300 degrees. In a sauce pan, bring 3 cups of the milk to a boil. Mix 1 cup of cold milk with the cornmeal and stir slowly into the hot milk. Cook on low for 20 minutes, stirring often.
Add butter, sugar and molasses. Remove from the heat and add salt and spices. Stir in eggs.
Pour into a 1 1/2 quart baking dish and bake for 2 to 2 1/2 hours [mine only took 2 hours], stirring occasionally during the first hour. [I stirred it every 15 minutes.] After 1 hour, pour cream over the top and finish baking without stirring. Served warm topped with vanilla ice cream or whipped cream.