NATIONAL INDIAN PUDDING DAY

Tuesday, November 13, 2018

National Indian Pudding Day is observed each year on November 13. This day honors a cold-weather classic, which is a traditional New England dessert, Indian pudding. Few desserts look so completely unappetizing yet taste so incredibly good. One bite of this lumpy, brown mush, with a dab of vanilla ice cream, and you'll be sold. Try this delectable Indian Pudding recipe listed below.

 

It was in the seventeenth century that English colonists brought hasty pudding to North America and completely transformed it. Although it was initially made with wheat, they substituted cornmeal due to a shortage of the grain at the time.

Five Food Finds about Indian Pudding:

• It is interesting to note that the name Indian pudding does not refer to the natives but in fact is used to identify the main ingredient which is cornmeal and was earlier called Indian meal.

• The Native Indian pudding is a combination of cornmeal and molasses and is often mixed with fruits like Apple and raisins before being baked.

• Native American Indians were a very important part of the first Thanksgiving feast ever celebrated in the Americas.

• Indian pudding is still associated with autumn holidays and is occasionally served by some restaurants.

• Vanilla ice cream or whipped cream are usually served with Indian pudding.

Indian Pudding Recipe

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YIELD:  Serves 8-10
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INGREDIENTS

6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream

DIRECTIONS

1. Scald the milk and butter: Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.

2. Preheat oven to 250°F.

3. Make cornmeal milk base: In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.

4. Temper the eggs, combine with milk cornmeal mixture: Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.

5. Add sugar, spices, raisins if using: Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional).

6.  Bake: Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.

7. Cool for an hour: Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled.

8. Serve with whipped cream or vanilla ice cream.

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