Indian Pudding
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Indian Pudding' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Naturally gluten-free as published.
A slow-made pudding of milk, a little cornmeal, molasses, and ginger, served warm with cream. One of the oldest American desserts, and naturally gluten-free.
Category: DessertsServes: 8Time: 150 minComplexity: 2/5
Why this complexity: Long, slow cooking in a double boiler, then the oven.
Ingredients
- 5 cups milk
- 1/3 cup cornmeal
- 1/2 cup molasses
- 1 teaspoon salt
- 1 teaspoon ground ginger
- Cream, for serving
Method
- Heat the oven to 300°F (a slow oven). Butter a 2-quart pudding dish.
- Cook the milk and cornmeal together in a double boiler (or a bowl over simmering water) for 20 minutes, stirring often.
- Stir in the molasses, salt, and ginger.
- Pour into the prepared dish and make 2 hours, until set with a deep brown top.
- Serve warm, with cream poured over.
The verdict so far
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Testimony
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