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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

  1. Heat the oven to 300°F (a slow oven). Butter a 2-quart pudding dish.
  2. Cook the milk and cornmeal together in a double boiler (or a bowl over simmering water) for 20 minutes, stirring often.
  3. Stir in the molasses, salt, and ginger.
  4. Pour into the prepared dish and make 2 hours, until set with a deep brown top.
  5. Serve warm, with cream poured over.

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