OLD FASHIONED NEW ENGLAND INDIAN PUDDING


Image result for OLD FASHIONED NEW ENGLAND INDIAN PUDDING

READY IN:

2hrs 25mins

YIELD:

8-10

UNITS:

US

INGREDIENTSNutrition

  • 6cups milk
  • 12cup butter
  • 12cup yellow cornmeal
  • 14cup flour
  • 1teaspoon salt
  • 12cup molasses
  • 3eggs, beaten
  • 13cup granulated sugar
  • 1teaspoon cinnamon
  • 1teaspoon nutmeg
  • 1cup golden raisin(optional)
  • whipped cream orvanilla ice cream
 Image result for OLD FASHIONED NEW ENGLAND INDIAN PUDDING

DIRECTIONS

  1. Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 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.
  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.
  5. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
  6. 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.
  7. Stir in the raisins (optional).
  8. Pour into a 2 1/2 quart shallow casserole dish.
  9. Bake for 2 hours at 250.
  10. 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.
  11. Image result for OLD FASHIONED NEW ENGLAND INDIAN PUDDING

SOurce: www.geniuskitchen.com