Prep 20 mins
Cook 2 hrs 30 mins
This is a traditional New England dessert. Served warm, with Hard Sauce or a scoop of vanilla ice cream melting on the top. I make this around Thanksgiving, but its great any time of year!(Posted by request)
- 4 cups milk (If adding apples, decrease the amount of milk to 2 cups)
- 1⁄2 cup cornmeal
- 3⁄4 cup dark molasses
- 1⁄4 cup butter
- 1 teaspoon salt
- 1 teaspoon ginger
- 3 tablespoons sugar
- 1 egg, well beaten
- 1⁄2 cup raisins
- 1⁄2 teaspoon cinnamon
- 2 cups thinly sliced apples (optional)
- Preheat oven to 325°F.
- In the top of a double boiler over direct heat, heat the milk to boiling.
- Stir in the corn meal.
- Place the milk/corn meal mixture over boiling water.
- Cook them for about 15 minutes.
- Stir in molasses and cook for about 5 minutes.
- Remove from heat.
- Stir in the butter, salt, ginger, sugar, egg, raisins, cinnamon and apples (if you are using them).
- Pour the batter into a well-greased baking dish.
- Bake the pudding from 1 1/2 to 2 hours.
- Pudding is usually served warm (or hot) with Hard Sauce.
- Its a New England custom to serve Indian Pudding with a scoop of Vanilla ice cream on the top.
Dee, this is just like I remember as a kid! We had it warm, with vanilla ice cream. Oh yum! I did it without the apples, and also left out the raisins, as per family request. But we loved it! Thanks Dee!
This was good and I liked that it was easier than the other versions.