Ingredients
- 4 cups milk
- ½ cup cornmeal
- 2 Tbsp. butter
- ½ cup molasses
- ½ cup maple syrup (preferably Grade B)
- 1 tsp. salt
- ½ tsp. cinnamon
- ½ tsp. ginger
- Pinch nutmeg
- 2 eggs, well beaten
Sunday, 04 September 2011 04:40
Indian Pudding
FoodontheFood.com-This, right here, is the best Indian pudding in the world. I adapted this classic 
Yankee recipe from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (originally published in 1896). I think it's even better than Durgin-Park's famed Indian pudding, but don't say anything because I don't want to get yelled at. (Do they still yell at people over there anymore?) My version uses a combination of molasses and maple syrup as well as ginger, cinnamon, and nutmeg. The consistency is very soft and is meant to whey a bit (meaning some liquid separates from the pudding—I like to call it sauce). Serve warm with vanilla bean ice cream melting all over it in shallow, milky pools. Dreamy!
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Monday, 30 January 2012 00:17
posted by
gamefly free trial
Pudding is always great!
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