Auntie Emilys Rhubarb Pudding Recipes
AUNT CARRIE'S INDIAN PUDDING
"Rich, subtly spiced with cinnamon and ginger, and sweet with molasses, this dessert is a version of the pudding that has been served at the venerable Rhode Island clam shack Aunt Carrie's since it opened, in the 1920s." - Saveur
Provided by rpgaymer
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Grease an 8" × 8" baking dish; set aside.
- Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.
- Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.
- Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter.
- Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.).
- Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.
Nutrition Facts : Calories 420.8, Fat 11.7, SaturatedFat 6.8, Cholesterol 63.3, Sodium 543.8, Carbohydrate 74.5, Fiber 1.5, Sugar 39.1, Protein 6.9
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