VegetarianNew Hampshire Home Baking cuisine Desserts

New Hampshire Indian Pudding

Name: New Hampshire Indian Pudding
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8 servings
Cuisine: New Hampshire Home Baking
Ingredients: 4 cup Whole milk; 0.5 cup Cornmeal; 0.5 cup molasses; 0.25 cup Brown sugar; 2 tbsp Butter; 2 whole Eggs; 1 tsp Ground cinnamon; 0.5 tsp ground ginger; 0.5 tsp Salt

A slow-baked cornmeal pudding sweetened with molasses and warmed with cinnamon and ginger, baked until custardy in the center with a firmer top.

🇺🇸United States· New Hampshire

Prep: 15 min
Cook: 150 min
Total: 165 min
Servings: 8
Difficulty: Medium
Calories: 260 kcal

Equipment

•Baking dish
•Double boiler or heavy saucepan

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 8
carbs: 42
protein: 6
calories: 260

Instructions

1
Preheat your oven to 300°F. Grease a baking dish with butter.
2
Heat 3 cups of milk in a heavy saucepan until it starts to simmer.
3
Whisk the cornmeal into the remaining 1 cup cold milk. Slowly whisk this into the hot milk.
4
Cook for about 10 minutes, stirring constantly until the mixture thickens.
5
Take the pan off the heat. Whisk in the molasses, brown sugar, butter, cinnamon, ginger, and salt.
6
Let the mixture cool slightly. Whisk in the eggs until smoothly combined.
7
Pour the mixture into the prepared baking dish.
8
Bake uncovered for 2 to 2.5 hours until the center is just set but slightly jiggly.
9
Let the pudding cool for 15 minutes before serving warm.

Chef's tips

Bake low and slow. Using higher heat will make the pudding grainy instead of smooth and custardy.

Storage

Refrigerate up to 4 days in a covered dish.

Reheating

Reheat individual portions gently in the microwave or a low oven.

Common mistakes to avoid

•Baking at too high a temperature, which causes the eggs to curdle.
•Not stirring the cornmeal mixture enough while cooking on the stovetop, leading to lumps.