This traditional New England recipe was first prepared by the Pilgrims. It got the name ‘Indian Pudding’ because the corn meal used was provided by the American Indian tribes in the region.

Indian Pudding

This traditional New England recipe was first prepared by the Pilgrims. It got the name 'Indian Pudding' because the corn meal used was provided by the American Indian tribes in the region.

Ready In: 3 hours

Level: Medium


Prep: 40 minutes

Cook: 2 hours

Yields: 8 Servings

directions

Step 1

Using a double boiler, slowly stir cornmeal into hot milk.

Step 2

Cook over boiling water, stirring occasionally for 20 minutes.

Step 3

Preheat oven to 300°.

Step 4

Lightly grease 2-quart baking dish.

Step 5

In small bowl, combine rest of ingredients, except cold milk.

Step 6

Stir into cornmeal mixture and mix well.

Step 7

Turn into prepared dish.

Step 8

Pour cold milk on top without stirring.

Step 9

Bake uncovered for 2 hours, or just until set but quivery on top.

Step 10

Do not overbake.

Step 11

Let stand 30 minutes before serving.

Step 12

Serve warm with vanilla ice cream or light cream