National Indian Pudding Day

Today is National Indian Pudding Day, November 13th.  What is Indian Pudding? That was my though, as I have never heard of it before.  SO I did some research on it and found a recipe that I will share with you as well.

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Indian Pudding is basically a lumpy pudding that is made with milk, butter, molasses, eggs, spices, and cornmeal. It is a baked custard really.  As I have never had it, I am told that adding some vanilla ice cream is the key to completing this dessert.

This pudding is a New England Classic that comes round the time of Thanksgiving so, for us perfect timing.  Maybe you give it a try this year, if your looking at changing your dessert options from your traditional meal.  I would attempt this once or twice before it hits the big stage, though just to be sure.

Here is the recipe for Indian Pudding, as promised, adapted from An Olde Concorde Christmas.

"Ingredients6 cups of milk1/2 cup (1 stick) butter1/2 cup yellow cornmeal1/4 cup flour1 teaspoon salt1/2 cup molasses3 eggs, beaten1/3 cup of granulated sugar1 teaspoon of cinnamon1 teaspoon of nutmeg1 cup golden raisins (optional)Whipped cream or vanilla ice creamMethod1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.2 Preheat oven to 250°F.3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.– Simply Recipes"