Return to Content

Indian Pudding with Apple Topping

Indian Pudding with Apple Topping
1 vote, 4.00 avg. rating (79% score)
by
Submit a Recipe Image

Yield: 6 servings

Ingredients:

  • 1/2 cup coarse ground yellow cornmeal
  • 1/2 cup maple syrup
  • 4 cups milk, scalding hot
  • 2 tablespoons unsalted butter, melted
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • Apple Topping:
  • 3 or 4 tart apples, sliced thin
  • 4 tablespoons butter, melted
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions:

Preheat oven to 350 degrees F. Combine cornmeal and syrup in the top of a double boiler. Stir in hot milk. Cook mixture in top of double boiler over 2 inches of simmering water. Stir constantly for about 20 minutes, until thick and smooth. Remove from heat, remove top of boiler and stir in butter, spices, and salt. Add eggs and beat well. Pour mixture into a generously buttered 1-1/2-quart baking dish. Place baking dish in larger pan and pour about 1 inch of boiling water into larger pan.

Bake for about 30 minutes then stir. Continue baking for another 1-1/2 hours or until set. Serve warm with apple topping and heavy cream. For the apple topping, place the apples into a pan with the butter. Combine the sugar, cinnamon, and nutmeg, and sprinkle the mixture over the apples. Cook over medium-low heat for about 5 to 8 minutes, until the apples are soft. Stir constantly so that the apples don't turn brown or stick.
Updated Sunday, April 21st, 2002

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.