Deerfield Inn Indian Pudding Recipes

Steps:

• Scald milk in top half of a double boiler. Whisk in sugar, molasses and cornmeal and cook, stirring frequently, until mixture thickens, about 20 minutes.
• Melt butter and set aside to cool slightly. Beat eggs, then beat in spices. When butter is cool enough to add to eggs without cooking them, beat butter in until you have a homogeneous mixture.
• Preheat oven to 350 degrees. Butter an 8-inch round ovenproof ceramic or glass souffle dish. Add cornmeal mixture to eggs, bit by bit, until the two are thoroughly incorporated.
• Pour into the souffle dish and place in oven. Bake 35 minutes or until pudding is set.
• Serve pudding immediately, or at room temperature, garnished if desired with vanilla ice cream or with cinnamon-flavored whipped cream.

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.;

Steps:

• Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
• Preheat oven to 250.
• In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
• Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.
• Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
• Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out.
• Stir in the raisins (optional).
• Pour into a 2 1/2 quart shallow casserole dish.
• Bake for 2 hours at 250.
• Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.

Steps:

• Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream.

Steps:

• Bring 2 quarts of milk to boil in a heavy pan. Add cornmeal to milk and blend with a wire whisk until it thickens. Add molasses, salt, cinnamon, nutmeg and ginger and bring to a boil. In a separate container, blend the 2 1/2 cups of milk and eggs and add the hot mixture to it and stir. Place in a buttered and sugared casserole. Bake in a 350 degree oven approximately 1 hour. Test pudding with a knife for doneness. Let stand and then serve with whipped cream or vanilla ice cream.

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!