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Oct 15, 2006 11:30 PM

Indian Pudding Recipe, please?

I searched the board for Indian Pudding and although it has been discussed a dozen times, there were no actual recipes for it. I am looking for an extremely traditional recipe -- I am making it for friends who had never heard of it. Also, when I made it back in the day using a recipe I cannot find at the moment, I definitely did it with a layer of sweetened, condensed milk over the top that I would like to replicate if possible.

Thanks in advance!

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  1. This is directly from the website of Durgin Park, the most traditional place I could think of for Indian Pudding. I've never heard of it topped with condensed milk though. Also, I use a regular glass casserole, not a lot of crocks in my house.

    Although some restaurants add raisins or other
    flavorings, the only traditional way to doll it up is with a scoop of vanilla ice cream melting fast atop each hot serving.

    1 1/2 plus 1 1/2 cups milk
    1/4 cup black molasses
    2 tablespoons sugar
    2 tablespoons butter
    1/4 teaspoons salt
    1/8 teaspoons baking powder
    1 egg
    1/2 cup yellow cornmeal

    Preheat the oven to 450 degrees F. In a bowl mix 1 1/2 cups of the milk with the molasses, sugar, butter, salt, baking powder, egg and cornmeal. Pour the mixture into a stone crock that has been well greased and bake until it boils. Heat and stir in the remaining 1 1/2 cups milk. Lower the oven temperature to 300 degrees F and bake for 5 to 7 hours. Serve warm with
    whipped cream or vanilla ice cream.

    makes 4 to 6 servings

    1. I believe I lifted this recipe from somewhere on this site a while back, sorry I can't attribute it properly.

      Baked Indian Pudding

      Yield: Serves 6 to 8

      A more healthful -- but delicious -- version of the old favorite. Serve it with low-fat whipped topping and a sprinkling of ground ginger.

      1 cup yellow cornmeal
      1/4 cup sugar
      1/2 cup egg substitute
      1/2 cup dark molasses
      1/4 cup margarine, softened
      1/2 teaspoon cinnamon
      1/4 teaspoon ground ginger
      1/4 teaspoon ground cloves
      1/4 teaspoon baking soda
      1/4 teaspoon salt
      6 cups low-fat milk
      Preheat oven to 425 degrees F. Combine the cornmeal, sugar, egg substitute, molasses, margarine, cinnamon, ginger, cloves, baking soda, and salt in a medium bowl. Mix well.

      Scald the milk in a saucepan. Pour 3 cups of the milk over the cornmeal mixture and mix well.

      Spoon into a buttered 2-quart baking dish. Bake uncovered for 10 minutes or until the mixture begins to boil.

      Add the remaining 3 cups scalded milk to the baking dish and mix well. Return to the oven and reduce heat to 225 degrees F.

      Bake uncovered for 5 hours. Let the pudding stand for 30 minutes before serving.

      6 Replies
      1. re: Scrapironchef

        These recipes look rather similar. I'm going to make some Indian Pudding tomorrow (probably using the first recipe). The question I have is whether it should be baking soda or baking powder?

        Thanks for any help!!

        1. re: jbsiegel

          I'd recommend baking powder - it's always safer than soda in terms of taste and theres not really any acidity in the recipe to counteract the baking soda.

          1. re: ls532

            theres not really any acidity in the recipe to counteract the baking soda.
            the molasses.

          2. re: jbsiegel

            I don't use either bp or bs. It's not a cake, and doesn't need leavening. There's some acidity in the molasses, so baking soda will react with that. But why?

            1. re: paulj

              my recipe has neither and is wonderful.
              I can't imagine pouring condensed milk over the top!

              6c milk ( lowfat ok, not skim)
              stick of butter
              1/2 cup yellow cornmeal
              1/4 cup AP flour or white whole wheat flour
              1t salt
              1/2 c molasses
              3 beaten eggs
              2T sugar ( some people like more)
              1t each of cinnamon, nutmeg and ginger
              1/2 t black pepper

              preheat oven to 250
              Scald milk and butter
              Mix in a bowl cornmeal, flour and salt, add molasses and stir well. Mix in 1/2 c. of milk slowly. Add the mixture back into the milk. Stir over low heat until thick. Add a small amount to the eggs and then add eggs back in, as well as spices and sugar. Stir until smooth. Pour into dish, bake 2 hours. Cool to room temp and serve with whipped cream or ice cream.

            2. re: jbsiegel

              This basically baked corn meal mush, strongly flavored with molasses. The egg(s) help it set; the butter and milk add some richness. Some recipes add some milk on top part way through baking, adding a caramelized creamy layer. But the basic recipe is just the cornmeal cooked for a long time beside the hearth.

          3. Went with the baking's cooking right now. Had the same problem I had the last time I made it though. After I do the "bake until it boils" step, things are **so** lumpy and congealed that it's very hard to stir in the remaining milk (using the Durgin Park recipe). Next time, I may do the "bake until it boils" thing on the stovetop instead, stir in the remaining milk and then transfer to the oven.

            Anyway, I know it will taste yummy, and lumpiness is pretty good too in my world!

            1 Reply
            1. re: jbsiegel

              I start the pudding on the stove top, making a thin corn mush (polenta). Then the molasses, butter, and egg (do the usual tempering so it does not cook when added to the hot mush) are added, and it all goes into the oven. It may be stirred once or twice in the oven, but mostly it is allowed to bake undisturbed. If milk is added, it is just poured on top, forming a contrasting layer.

              I just remembered. ATK found that adding a pinch of baking soda to cornmeal (at the start of making polenta), reduces the need for frequent stirring. The goal with frequent stirring when cooking on the stove top is to reduce clumping; apparently the cornmeal doesn't clump as much when the water is slightly alkaline.