Indian pudding

Indian pudding

By
From
Encyclopedia of Food and Cookery
Serves
8

This dessert from New England in the US was made to celebrate the Native Americans’ gifts of corn.

Ingredients

Quantity Ingredient
1-1.25 litres milk
50g polenta
260g dark molasses
125g butter
1 teaspoon salt
1 teaspoon ground ginger
3 tablespoons sugar
1 egg, beaten
60g raisins
1/2 teaspoon cinnamon

Method

  1. Place 1 litre milk in the top of a double saucepan over direct heat and bring to the boil. Stir in polenta. Place over boiling water and cook, stirring, for about 15 minutes. Stir in molasses and cook for a further 5 minutes. Remove from heat and mix in remaining ingredients (except milk).
  2. Pour batter into a well-greased baking dish. If you would like the pudding to have a soft centre, pour over the remaining milk. Bake in a preheated moderately slow oven for 1½–2 hours. Serve hot with whipped cream.
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