Old Fashioned New England Indian Pudding Recipes

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:

• Preheat oven to 325 degrees.
• Combine drained pineapple and diced apples.
• Put into a 9-inch square pan.
• Mix walnuts and brown sugar together and spread over fruit.
• Beat eggs until thick and blend in flour and sugar.
• Add melted butter and mix thoroughly.
• Spread batter over the sugar and walnuts, making sure that mixture does not touch fruit mixture underneath.
• Bake for approximately 60 minutes or until golden brown.
• It's done when poked and no butter flows underneath.
• Serve warm with vanilla ice cream if desired.

Steps:

• In a large bowl, whisk cornbread mix, pudding mix and milk until blended. Add eggs, molasses and spices; whisk until combined. Transfer to a greased 4- or 5-qt. slow cooker. Cover and cook on high for 1 hour., Reduce heat to low. Stir pudding, making sure to scrape sides of slow cooker well. Cover and cook until very thick, 2-1/2 to 3 hours longer, stirring once per hour. Serve warm with ice cream if desired.

Steps:

• Preheat oven to 350 degrees.
• Heat milk and butter in saucepan or microwave till warm.
• While milk is warming mix cornmeal, sugar, molasses and salt together in a baking pan until the mixture is smooth and well-mixed.
• When milk is warm enough that the butter begins to melt (the original recipe says to scald it but I don't get it that hot) add the warm milk to the molasses mixture. Do it slowly, stirring after each addition until incorporated. Once all the milk is added put in oven.
• Stir every 20 minutes or so. The cornmeal will initially lump or settle to the bottom of the pan. Mix it together and get rid of the lumps. The mixture will cook down and get thicker. When it is thick, brown and grainy looking it is done. This takes between 1 - 2 hours depending on whether you are using whole milk or milk with less fat.
• Remove from oven. Let cool a bit and serve with iced cream or whipped 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:

• Gradually stir the corn meal into the hot milk.
• Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
• Blend together sugar through cinnamon and add to corn meal mixture.
• Stir in molasses and cold milk.
• Fold in raisins if using.
• Bake in a buttered 1-quart casserole at 275°F 2 hours.
• Serve warm topped with whipped cream, garnished with a dash of nutmeg.