Indian Pudding (1978)

From Yankee Magazine

Puddings and Custards Recipes

Preparation Time: 45 minutes

Start to Finish Time: 2 hours

Yield: 8 servings

Another "Great New England Cook," Dorothy Oliveira of Rehoboth, Massachusetts, came our way in the late 1970s with recipes for chicken fricassee and something called "tomato soup cake" (we passed on that one). Her Indian pudding, from September 1978, is a classic, however. In her original recipe, she called for a "lump of butter the size of a medium egg." We decided that was two and a half tablespoons.

• 3 cups milk
• 1/4 cup molasses
• 3 tablespoons cornmeal
• 1 large egg
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger>
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold milk
• 2-1/2 tablespoons unsalted butter, plus extra for greasing

Heat oven to 325°. In a small pan, scald milk. Whisk in molasses and cornmeal, and cook until thickened. Remove from heat. In a small bowl, combine egg, sugar, salt, ginger, and cinnamon; stir into cornmeal/milk mixture. Pour into a greased 1-quart casserole. Bake 30 minutes. Add milk and butter. Continue baking about 1 hour. Serve with cream or ice cream.

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