RCI-DS.001.0013.001

Indian Pudding

Name: Indian Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Native American
Ingredients: 1 quart milk (remove ½ cup (set aside)); 1 cup cold water; 6 tablespoons cornmeal; ½ teaspoon salt; 1 cup molasses; 1 teaspoon baking soda; 3 tablespoons brown sugar; ½ teaspoon nutmeg; 1 tablespoon ginger; ½ teaspoon cinnamon; 4 unit egg whites (beaten); 4 unit egg yolks (beaten stiff)

North America | Native American cuisine | Vegetarian Cuisine Indian Pudding

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

milk (remove ½ cup
set aside)
1 quart
cold water
1 cup
cornmeal
6 tablespoons
salt
½ teaspoon
molasses
1 cup
baking soda
1 teaspoon
brown sugar
3 tablespoons
nutmeg
½ teaspoon
ginger
1 tablespoon
cinnamon
½ teaspoon
egg whites
beaten
4 unit
egg yolks
beaten stiff
4 unit

Method

Boil the milk (less ½ cup removed).

Add cold water to cornmeal to wet it.

Slowly pour the cornmeal mixture into the boiling milk. Add salt.

Boil for 15 minutes, stirring constantly. If skin forms, remove it. Remove from heat, set aside.

In a small bowl, mix molasses with baking soda; the ½ cup cold milk (set aside previously) and brown sugar.

Add the spices and the beaten egg yolks to this mixture.

Slowly pour the molasses mixture into the cornmeal mixture.

Fold in stiff beaten egg whites.

Grease or butter the pan and bake for an hour at 350°F.

Indian Pudding

Ingredients

Method

What Makes This Variant Distinct