Best Indian Pudding Ever
"This is a creamy, maple version of one of the oldest New England desserts on record. Take a bite and close your eyes, and you'll feel like you're back in colonial days. Served warm with whipped cream or vanilla ice cream. It comes from Maple Syrup Cookbook by Ken Haedrich."
- Ready In:
- 3hrs
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 5 cups milk
- 2⁄3 cup cornmeal
- 1 cup pure maple syrup
- 1 cup raisins or 1 cup finely chopped dates
- 4 tablespoons butter
- 1 tablespoon blackstrap molasses
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
directions
- Preheat oven to 300 degrees F.
- Grease a shallow, 9x13-inch casserole dish.
- Heat the milk in a large, heavy-bottomed pot over medium heat.
- Slowly sprinkle in the cornmeal, whisking as you do so.
- Switch to a wooden spoon and continue to cook and stir for about 10 minutes, until the mixture has thickened.
- Reduce the heat, add the maple syrup, raisins, butter, molasses, cinnamon, ginger, and salt, and stir for another minute or two.
- Pour into the prepared baking dish and bake for 2 1/2 hours.
- Serve warm, with plenty of whipped cream or vanilla ice cream.
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RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
