Indian Pudding
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
48
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cups
Whole Milk1 cup
Cornmeal2 tbsps
All-Purpose Flour3 tsp
Kosher Salt1 cup
Blackstrap Molasses1 cup
Sugar1 tsp
Ground Cinnamon1 tsp
Nutmeg1 tsp
Ground Allspice1 cup
Golden Raisins3 tbsps
Unsalted Butter1 tsp
Ground GingerDirections:
1
Preheat the oven to 250 degrees F
2
Grease a shallow 2- to 2 1/2-quart baking dish with butter
3
Pudding: In a medium saucepan, combine the milk and butter and warm over low heat until the butter melts
4
In a medium bowl, whisk together the cornmeal, flour, and salt
5
In a separate bowl, whisk together a little of the milk mixture and the molasses and then whisk this into the cornmeal mixture
6
Add the entire cornmeal mixture to the pan and whisk until the ingredients are fully integrated
7
Cook, stirring constantly, for 2 minutes
8
Whisk the eggs in a medium bowl
9
Gradually whisk in some of the cornmeal mix to temper the eggs
10
Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice, and raisins
11
Remove from the heat
12
Pour into the baking dish and bake until it looks like a slightly moist version of corn bread or a steamed pudding, 2 hours
13
For the apples: Place the apples on a flat surface and cut them each into 8-10 equal-sized wedges
14
Heat a large skillet and add the butter
15
Toss in the apples and stir to coat them with the butter
16
Sprinkle them with the brown sugar and cook, stirring from time to time with a wooden spoon, until the apples are tender and yield slightly when pierced with the tip of a small knife
17
Add the lemon zest, lemon juice and ground ginger
18
Stir to blend
19
Keep them warm while the pudding cooks
20
When the pudding is cooked, allow it to cool and top with the apples
21
Serve with vanilla ice cream