Conference turris::cooks

3 c milk
2/3 c dark molasses
2/3 c yellow cornmeal
1/3 c sugar
(1 t salt)
3/4 t cinnamon
3/4 t nutmeg
1/4 c butter
1 c milk

Heat oven to 300 oF.
Grease 2-qt casserole.
Heat 3 c milk and molasses.
Mix cornmeal, sugar, (salt,) cinnamon, and nutmeg.
Gradually stir into hot milk mixture.
Add butter.
Cook over low heat, stirring constantly, about ten minutes or until thickened.
Pour into casserole.
Pour 1 c milk over pudding; DO NOT STIR.
Bake three hours.

 Indian pudding
    I'm looking for a good recipe for indian pudding.  I've tried the famous
    version at Durgan park but the only recipe I've been able to find
    takes about 4 hours to make.
    
      If anybody has any good ideas please help!
    
    Bob        

Bob....Bob....Bob....there ain't no "instant" Indian Pudding.  The long cooking
time is required to bring up the flavor of a few simple ingredients...
Any recipe I have calls for at least 3.5 - 6 hours prep/cooking time.  It's
sorta like baked beans - cook it long or cook something else...8^}

    
    That's right Bob, but most of the recipes are low maintenance, you
    put it all together, and let it cook maybe stirring it once in a
    while.  A friend of the family's used to make it on Saturday, started
    it in the morning, and puttered around the house, doing chores,
    when we sat down to dinner it was done.  I'll see if I can't find
    her recipe.
    
    dm

    In the traditional recipes for Indian pudding, you keep pouring more
    milk over the cornmeal-molasses mush mixture as it slowly bakes.  I
    made a recipe for it one time that only baked for two hours (I really
    LIKE this stuff!! - YUM!!), and it wasn't nearly as good.  The slow
    baking really mellows the texture of the pudding.
    
    Yes, vanilla ice cream is just the stuff!

If you really want fast, buy canned Indian Pudding.  It's not as good as home-
made, but some brands are not bad.  Just doctor it up a bit (dash of cinnamon,
etc.), warm it a little in the microwave, and top it with your favorite ice 
ice cream.  As I said, it's not as good as homemade, but it's close, and very 
fast.

	I've never had the REAL thing, but this recipe is very good:

	

		   Indian Pudding (The Easy Way)
		   -----------------------------


	2 shredded wheat biscuits 	1/4 cup sugar (opt.)
	2 eggs,beaten			1 tsp cinnamon
	2 cups milk			1/2 tsp salt (opt.)
	1/2 cup molasses

	
	Crumble shredded wheat biscuits in a baking dish. Beat eggs
	slightly and add remaining ingredients. Dot with butter and
	bake 45 minutes at 350 degrees. Serve warm with whipped cream
	or Cool Whip.(vanilla ice cream as someone mentioned earlier)

	
Bill

    Hi!
    
    Here's an Indian Pudding recipe I used to make and I remember it
    being delicious.  I don't think it was hard to make.
    
    		{ Baked Indian Pudding }
    
    1/2 cup yellow cornmeal			1/3 cup brown sugar, packed
    4 cups hot milk				1 tsp. salt
    1/2 cup maple syrup or maple-flavored	1/4 tsp. cinnamon
    			    syrup		
    1/4 cup light molasses			3/4 tsp. ginger
    2 eggs, slightly beaten			1/2 cup cold milk
    2 tbsp. butter or margerine, melted         Vanilla Ice Cream, or Light
    								      Cream
    
    1.  In top of double boiler, slowly stir cornmeal into hot milk.       
    	Cook over boiling water, stirring occasionally, 20 minutes.
    2.  Preheat oven to 300F.  Lightly grease 2-quart (8 1/2" round)
    	baking dish.
    3.  In small bowl, combine rest of ingredients, except cold milk;
    	stir into cornmeal mixture; mix well.  Turn into prepared dish;
    	pour cold milk on top, without stirring.
    4.	Bake, uncovered, 2 hours, or just until set but quivery on top.
    	Do not overbake.  Let stand 30 minutes before serving.  Serve
    	warm, with vanilla ice cream or light cream.  (Whipped cream is
    	nice too!)
    
    	Makes 8 servings.
    
    
    

    I went looking through my "MAINE COOKERY Then and Now" cookbook and
    found this recipe for Indian Pudding. I have never tried it, but it
    sounds good and fairly easy. BTW, the submitter of the recipe noted
    that it had been in her family for 150 years when she got it in 1930...
    
                                Indian Pudding
    
    2 c. cubed bread (pressed down)	1 tsp. cinnamon
    2 c. diced apples			1/2 tsp. salt
    1/2 c. sugar			1 tsp. ginger
    1/2 c. molasses			4 c. milk
    
    Grease a bean pot or heavy casserole with a cover. Bake 3-4 hours at
    325.
    
    I assume you merely mix all ingredients and bake. Now that's easy. I
    also found another recipe that is like reply .10, and Fanny Farmer has
    a good one, too. Now that I've done all this research I guess I'll have
    to make an Indian Pudding soon.

    This is a recipe I have used for years and I think is pretty good....
    
    2 c. Milk
    2 T. Cornmeal
    1/4 c. Molasses
    2 T. Sugar
    3/4 t. Ginger
    3/4 t. Cinnamon
    1/4 t. Salt
    2 Eggs
    
    Scald milk in double boiler, add cornmeal stirring constantly.  Cook
    for 20 minutes, stirring occassionally.  Add molasses, sugar, ginger,
    cinnamon and salt.  Pour over slightly beaten eggs, return to boiler
    and cook for 2-3 minutes.  Serve with cream or ice cream.
    
    4 Servings
    
    

    re: using a crockpot 
    
    I think it would have to cook for 8 hours, the temperature in a
    crockpot is only about 200 degrees. Plus the fact, the longer it cooks
    the better it gets.

    I experimented with Dugin Park's recipe, first cooking the pudding on
    the stovetop in a stockpot, and when everything is combined, put the
    whole mess into the crockpot and cooks on low for about 10 hours
    (I left it that long quite unintentionally).  Anyway, the result was
    great.  Quite easy except for heating up the milk part!
    
    Stella