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 Original Injun' Puddin'

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Number of posts : 2606
Age : 49
Registration date : 2008-09-25

PostSubject: Original Injun' Puddin'   November 6th 2012, 10:00 am

Original Injun' Puddin'

Original Injun' Puddin' is one of the oldest of New England's
desserts and is probably the result of the shortage of more refined
ingredients. This led to the experimentation with rougher meals and
sweeteners—corn, whole meal, maple syrup, and molasses—and resulted
in puddings and other sweets that still linger in our repertoire.

5 cups milk
2/3 cup dark molasses
l/3 cup sugar
l/2 cup yellow cornmeal
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
l/2 teaspoon salt
4 tablespoons butter
Heavy cream

Preheat the oven to 300°F.
In a saucepan, heat 4 cups of the milk with all of the remaining
ingredients, except the cream. Cook 20 minutes, until the mixture
thickens. Pour into a 1l/2-quart casserole and add the remaining 1 cup
milk. Do not stir. Place in the oven and bake 3 hours without stirring.
Serve warm with cream to pour over it.
RHODE ISLAND INDIAN PUDDING: Use white cornmeal instead of
yellow in this authentic recipe.

DURGIN PARK INDIAN PUDDING: Add 1 egg and a pinch of baking
powder before baking the pudding.

A hungry stomach seldoms scorns plain food.
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