Indian Pudding

November 9, 2010

Have you ever had Indian pudding?

It’s a traditional New England dessert.  I visited New England once as a girl on a family vacation and I know I never had it when we went. 

I saw this on an episode of The Best Thing I Ever Ate once.  My husband requested that I make it and I’m glad he did.

Indian pudding is more like a flan than a pudding.  At least I think so.  This dish reminds me of fall.  The smell and the flavor makes me think of cool nights.  Now with the time change and Thanksgiving around the corner, I want Indian Pudding.

You can serve this pudding with simple cool whip or the butterscotch cream.   It’s the same cream that I use for pumpkin pie.  I’ll be sharing that awesome recipe with you later.  The cream compliments the pudding as well as pumpkin pie.

If you’re really feeling daring serve it with some ice cream or a drizzle of Bailey’s Irish Cream.

However you serve it, it’s heavenly.

Indian Pudding

  • 2-½ T Butter, Divided Use
  • 4 C Half-and-half (divided Use)
  • 5 T Yellow Cornmeal
  • ⅓ C Molasses
  • ⅓ C Maple Syrup
  • ¼ t Salt
  • ¼ t Cinnamon
  • ½ t Nutmeg
  • 1/2 t Ground Ginger
  • 1 whole Egg Beaten
  • 1 C Brown Sugar, Packed
  • ¼ C Light Corn Syrup
  • 4 T Butter, cut into pieces
  • ¼ t Kosher Salt
  • 1-½ C Heavy Cream, Divided Use

Preheat the oven to 300 degrees.

Grease a 1 1/2 quart souffle mold or pie plate with 1 Tablespoon of butter, set aside. Heat 3 cups of half and half in a saucepan until it is close to a boil. Add the cornmeal and reduce the heat to low. Stir until the mixture thickens, about 5 minutes. Remove from the heat and add the remaining butter, molasses, maple syrup, salt, cinnamon, nutmeg, ginger and egg.

Pour into the prepared dish. Place in the oven and bake for 30 minutes. After 30 minutes, pour the remaining cup of cold half and half over the pudding and return to the oven. Cook for 1 1/2 hours to 1 3/4 hours until the top is brown and crisp. Serve warm with whipped cream or the following butterscotch cream.

Butterscotch cream:

In a heavy saucepan, heat the brown sugar, corn syrup, butter and salt. Cook until the sugar has dissolved and the mixture starts to bubble, about 5 minutes. Stir with a wooden spoon during the first 2 minutes but do not stir after that point. Remove the pan from the heat and very carefully add 1/2 Cup of the cream. Let the sauce cool to room temperature. In a bowl combine the remaining cream (1 Cup) and 1/3 Cup of the butterscotch sauce. Beat on high until stiff peaks form, 2-3 minutes. Reserve the rest of the sauce to enjoy on any treat you like such as ice cream. And top your pudding with the beaten cream/butterscotch topping. Enjoy!


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