Yesterday, I posted about my poem “Making Aunt Gert’s Indian Pudding” which precipitated several requests for the recipe. So, here it is, with various notes, because I can never seem to share a recipe without side commentary. Sorry that the measurements are all US ones. The recipe is pretty forgiving, so if you do have to estimate amounts, don’t worry about it.
Indian Pudding
2 Tablespoons cornmeal*
3 Tablespoons tapioca
1/2 cup sugar
1/2 teaspoon salt
1/2 cup molasses
1 quart warm milk
1 cup cold milk
butter size of egg
Add first four ingredients to molasses – then add cold milk and mix well. When the quart of milk is thoroughly heated, add gradually to above mixture. Pour into buttered 2-quart casserole. Add butter and bake two hours at 300 degrees F. Stir occasionally first 1/2 hour. Serve with ice cream.
*For a thicker texture, increase cornmeal to 6 Tablespoons and stir occasionally for the first hour. I’ve been doing this variation lately.
Other notes:
I’ve made this with whole milk, 2% milk, skim milk, and lactose-free milk. I have absolutely no idea what would happen if one attempted it with soy milk or almond milk.
It’s best to bake this a day ahead and then store in the refrigerator. The flavors seem to meld better after they set.
You can reheat individual servings in the microwave or reheat the whole casserole dish in the oven or microwave. You definitely want to serve it warm so that the ice cream melts over it as you eat it.
You can experiment with adding spices, such as cinnamon, nutmeg, and ginger. I happen to like this recipe without them, but many Indian pudding recipes do add them.
Indian pudding is deceptively filling. Don’t try to eat a large bowl unless you are very hungry.
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Reblogged this on oshriradhekrishnabole.
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I like “butter the size of an egg.” It’s easier than measuring butter. I don’t like to measure when I cook, though I will.
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That is my favorite part of the recipe, too. It resisted the urge to exactly quantify that crept in to the rest of the recipe. Realistically, the recipe is fairly forgiving, as you can tell by my thicker variation that triples the cornmeal. Approximation is not going to be much of a problem.
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Thanks so much for sharing this with me, Joanne. I really haven’t had much exposure to Indian culture but find it quite fascinating. I’ll put a link to this at the end of the Apache Blessing. This is also to remind me to have a go making this pudding with the kids xx Rowena
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Actually, it is called Indian pudding because it is made with Indian corn, rather than wheat; the recipe is from the colonial period in the Northeast US. I hope that you will get to make it sometime and that the kids will like it, even though it isn’t very pretty to look at: https://silverbirchpress.wordpress.com/2015/10/12/making-aunt-gerts-indian-pudding-poem-by-joanne-corey-my-sweet-word-series/
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We’ll certainly give it a go. I have Irish ancestry and am familiar with the stories of the Indian corn being sent to Ireland during the famine.
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I am Irish on my Dad’s side. The famine was a terrible injustice to the Irish people but led to many other countries sharing the special heritage of Ireland.
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We’ve really left our mark around the globe, haven’t we!
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Yes!
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