Indian Pudding
- Total Time
- 2 hours 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1quart milk
- ⅓cup corn meal
- ⅓cup water
- ½cup molasses
- ½teaspoon ground ginger
- ½teaspoon salt
Nutritional analysis per serving (6 servings)
213 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 0 grams dietary fiber; 29 grams sugars; 6 grams protein; 276 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 225 degrees (see note).
- Step 2
In saucepan scald milk. Add the corn meal and water and cook for 3 minutes, or until thickened. Add remaining ingredients.
- Step 3
Place in 2-quart baking dish and bake for 2 hours. If desired, serve with hard sauce.
- If cooked on the hearth the pudding should be placed in a baking dish in a Dutch oven at the edge of the fire and turned frequently so that it heats on all sides.
Private Notes
Comments
Adding to my comment below, this recipe is a total FAIL and should be removed. After I tripled the amount of corn meal, it still took over 3 hours to cook. Though it does taste pretty good. It could have used more ginger.
I just put mine in the oven. It did seem very wet. Then (I should have done this 1st) I checked the recipe for polenta, which calls for a 1:4 ratio of corn to water.
It feels as if the milk corn meal ratio is off. 2 hours later still liquid