OK! Here we go. Indian Pudding. Classic New England dessert.

I promised this recipe in a dessert thread down the page, so here it is, straight from my moms cookbook. This recipe is from her mom who passed away in 1963.

2/3rds cup cornmeal
2 quarts whole milk
3 eggs well beaten
1/2 cup molasses
1/2 cup sugar
1 Tsp cinnamon
1/2 Tsp salt
1/2 Tsp powdered ginger
1 cup raisins

In a large saucepan, ideally a double boiler, heat the 2 quarts of milk.
Stir in cornmeal and over low heat, cook, stirring often, till slightly thickened. (The consistency will be very wet but don't worry)
Add Molasses, sugar, cinn., salt, ginger and eggs and mix well.

Fold in raisins and pour into large buttered oven proof casserole.
Place in a 300 degree oven and set your timer for 20 minutes. Stir thoroughly at that time and set for 20 minutes again. Stir once more, dot with butter and bake for another 1 hour and 10 minutes or until a knife in the center comes out clean.
The mix is wet enough at the start that the raisins will settle, thus the need for the stirring. Be careful when you add the eggs that the mix is not so hot the eggs cook right away. Temper them a bit if you know how to do that. Otherwise let the cornmeal mix cool down a bit before adding the other ingredients. Transferring to a metal mixing bowl will help this process.

You're basically making a large custard with cornmeal in it, so use your knowledge in that regard. It will set up so that when spooned out it should hold it's shape, not be runny. Hey! It's a pudding!

A spoonful next to a slice of Pumpkin Pie and a dollop of whipped cream is just wonderful!

on edit again, cause we're making it right now! The cornmeal will take about 20 minutes or so to cook but it will really only thicken slightly. If you are doing it in a pot over direct heat, be careful the cornmeal doesnt stick as it will settle to the bottom. Stir pretty much constantly, removing from heat occasionally so it doesnt overheat and adhere to the bottom.

for us

maybe she'll try it :bounce: