My Best and Easy Indian Pudding
- Ready In:
- 1hr 45mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
directions
- Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
- Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so.
- Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick.
- When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly.
- Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
- Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' Times will vary with setting. Last night it was 15 minutes or so and in 2 hours I could upturn the pan. Refrigerate and reheat gently; I use the microwave for individual servings.
- I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. Fiddley sticks!
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Reviews
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Miss Elizabeth, this is one awesome recipe. I was craving Indian Pudding this weekend, haven't had it in years, and tried the Yankee Mag recipe. Good, but not quite what I was searching for. I read the intro to your recipe and thought "this is what I'm looking for, I'll give it a try." So glad I did. Being lactose intolerant, I subbed soy milk for dairy milk and Earth Balance spread for the butter. Followed your directions carefully and voila, a fantastic result, EXACTLY what I craved. Such a delightful texture - velvety - and it tastes great either warm or cold. No lumps, no grit, just smooth, creamy, deliciousness. Love your spice to molasses ratios. My taste buds are cheering. Thank you very much for sharing this wonderful recipe. Cooks up similar to my rice pudding recipe which I can leave unattended for most of the cooking time. My son, who had never had Indian Pudding, raved about it. My husband, who like me, hasn't had it in years, loved it, too. I'm surprised no one has reviewed this recipe until now. I will make this again and again, especially during the cold New England months. Your recipe is a winner. 5 star yumminess.
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Wow! Wow, wow, wow! I'd had this recipe saved for some time, but was afraid to make it, certain I'd do something wrong and it would be a disaster. But now that I've made it, I honestly don't think it's possible to mess this up. If you cook it "too long," you'll just end up with a thicker pudding; and if you don't cook it long enough, you'll get a softer pudding. In my opinion, there is no "wrong" — it will be fantastic either way! So just make it to the thickness you like. I used soy milk and vegan margerine. I also added a teaspoon of nutmeg and somewhere between 1/8th to 1/4th of a cup of regular sugar because I wanted it to be a bit sweeter than with just the molasses (since I'm not crazy about molasses), but I didn't want it TOO sweet. So I just added sugar a spoonful at a time, tasting as I went along, until I was happy with it. It tastes a lot like gingerbread in pudding form. Or like toffee pudding. This was just what I needed to usher autumn in. I only finished making it a couple of hours ago and I've already eaten three servings! (My serving sizes were only 1/2 a cup and I hadn't had anything else to eat today, so hopefully I won't gain a thousand pounds overnight. LOL I'm trying to be somewhat responsible. ) This recipe is going to be one of my regular go-tos from now on. It would be great to take to a pot luck, especially around Thanksgiving.
Tweaks
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Miss Elizabeth, this is one awesome recipe. I was craving Indian Pudding this weekend, haven't had it in years, and tried the Yankee Mag recipe. Good, but not quite what I was searching for. I read the intro to your recipe and thought "this is what I'm looking for, I'll give it a try." So glad I did. Being lactose intolerant, I subbed soy milk for dairy milk and Earth Balance spread for the butter. Followed your directions carefully and voila, a fantastic result, EXACTLY what I craved. Such a delightful texture - velvety - and it tastes great either warm or cold. No lumps, no grit, just smooth, creamy, deliciousness. Love your spice to molasses ratios. My taste buds are cheering. Thank you very much for sharing this wonderful recipe. Cooks up similar to my rice pudding recipe which I can leave unattended for most of the cooking time. My son, who had never had Indian Pudding, raved about it. My husband, who like me, hasn't had it in years, loved it, too. I'm surprised no one has reviewed this recipe until now. I will make this again and again, especially during the cold New England months. Your recipe is a winner. 5 star yumminess.
RECIPE SUBMITTED BY
Hajar Elizabeth
Westbrook, 58
www.realethnic.blogspot.com
I am marrying soon to a man who loves to eat as much as I love to cook. Gym, here he comes! I am also currently working on 3 cookbooks though I need Dragon software now due to my disabilities.
My fiance and I love to be outdoors, have picnics and barbeques where I smoke all sorts of meats. I have traveled the world and am now still in my home port; at least to live but no moss grows under these feet!
My fiance cannot cook, however and is now receiving cooking lessons from me. Anyone interested in cooking lessons in my area, please feel free to get in touch.