I made Indian pudding for Thanksgiving this year. I had never made it before, but I was told that that's what we were bringing for dessert. It turned out delicious and I'll definitely be making it again.
I didn't have a recipe for the pudding, so I googled it and came across wildly differing ingredients and methods. Usually I can pick the top six recipes that come up in a search and at least three of them are very similar. Not the case with Indian pudding. I ended up using the basic recipe from Durgin Park, the spices and most of the cooking method from the Wayside Inn and filled in the rest from the other pages I read. Basically, you can make this any way you want and call it pudding. You wouldn't be wrong.
I discovered it can be overcooked, when I did my trial run. Not that overcooked is bad - but it ends up so firm you can slice it like bread (I tend to overcook my rice pudding, too. <sigh>). Second time I thought I had undercooked it, and it turned out to be done just right. Everyone enjoyed it.
Indian Pudding
1 cup cornmeal
1/2 cup molasses
1/4 cup sugar
1/4 cup butter
1/4 tsp salt
1/4 tsp baking soda
2 eggs, slightly beaten
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger
6 cups milk, divided
Blend 4-5 cups of the milk with the rest of the ingredients in a large saucepan over medium heat. Cook, stirring frequently, until mixture thickens. Pour into a 2 or 3 quart casserole dish and bake at 325F for 30 minutes. Pour the remaining milk over the pudding, and bake for 30-60 more minutes until pudding is set (the middle is somewhat firm; test doneness with a knife).
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