Indian Pudding

By the RecipeCafe Archives

Ingredients

• 5 cups (1.2 L / 1200 ml) whole milk, scalded
• 1 cup (80 ml / 110 g) molasses
• 2 cup (80 g) cornmeal (Indian meal / fine yellow cornmeal)
• 1 teaspoon (6 g) salt
• 1 teaspoon (2 g) ground ginger (optional)

Instructions

1. 1. Scald the milk (scalding: heat milk in a heavy saucepan over medium heat to just below a boil, approximately 180°F / 82°C, until small bubbles form around the edge and a skin begins to develop — do not boil). Remove from heat.
2. 2. Slowly pour the hot milk over the cornmeal in the top pan of a double boiler, whisking constantly to prevent lumps.
3. 3. Cook in a double boiler over simmering water for 20 minutes, stirring frequently, until the mixture thickens to a pourable porridge consistency and the raw meal flavor has cooked out.
4. 4. Remove from heat. Stir in the molasses, salt, and ginger (if using).
5. 5. Pour the mixture into a buttered 1.5-quart (1.4 L) baking dish, approximately 8 x 8 inches (20 x 20 cm) or equivalent.
6. 6. Bake in a slow oven at 300°F (150°C) for 1 hour 45 minutes to 2 hours, until the pudding is set at the edges, still softly jiggly at the center, deep brown on top, and a thin-bladed knife inserted 1 inch from the edge comes out clean. Do not bake at higher heat — rapid baking prevents the pudding from setting properly (see notes).
7. 7. Serve warm, directly from the baking dish, with a pour of heavy cream alongside.