Indian Pudding
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Milk1 cup
Yellow Cornmeal1 cup
Sugar1 cup
Molasse1 tsp
Salt2 tbsps
Unsalted Butter1 tsps
Ground ClovesDirections:
1
Preheat the oven to 325 degrees
2
Butter a 9 x 5 x 3 inch Pyrex loaf pan
3
Combine the milk and cornmeal in a medium stainless or enamel saucepan
4
Cook over moderate heat, whisking constantly, until mixture comes to a boil
5
Reduce heat to low and continue stirring until it is as thick as oatmeal
6
Add the sugar, brown sugar, molasses, salt, butter, cloves and 2 cups of the half and half
7
Stir to combine
8
Bring the mixture back to a boil and transfer to the prepared loaf pan
9
Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the loaf pan
10
Bake for 1 hour, stirring once after the first half hour
11
Press the grated ginger against a fine sieve or squeeze it in a square of cheesecloth to extract 1 or 2 tablespoons of juice
12
After the pudding has baked for 1 hour, add the ginger juice and the remaining cup of half and half and stir to mix
13
Bake for an additional hour, stirring again after half an hour
14
Serve immediately in small bowls or cups, or store in the refrigerator and reheat, stirring, over low heat