November 13 is . . . . National Indian Pudding Day

What is Indian Pudding?
Hearty, old-fashioned dessert originated in New England. It`sa spicy, cornmeal-molasses baked pudding that can sometimes include sliced apples. Indian pudding is usually served with whipped cream, hard sauce or ice cream.

Concord Museum version

6 cups of milk
1/2 cup butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/2 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup seedless raisins
Heavy cream, whipped with at touch of vanilla

The recipe calls to scald the milk and butter in a large double boiler. (I found this very time consuming, so instead I heated the milk for 5 or 6 minutes on high heat in the microwave, until it was boiling, then I transfered it to a pot on the stove on medium high heat.) While the milk is heating, Mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened. Pour over the other ingredients mixed together in a casserole - eggs, sugar, spices. Stir until smooth. Stir in the raisins and bake for 2 hours at 250 degrees F. The pudding must cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream.

Yield: 8-10 servings.

Durgin Park Indian Pudding

Vegetable shortening
1 cup yellow cornmeal
1/2 cup dark molasses
1/4 cup sugar
1/4 cup butter
1/8 teaspoon baking soda
Pinch of salt
2 eggs, lightly beaten
6 cups whole milk

Set oven at 275°F. Have on hand a shallow 2 1/2 quart baking dish. Use shortening to grease it. Set aside

In a large saucepan, combine the cornmeal, molasses, sugar, butter, baking soda, and salt. Add the eggs and stir in 3 cups of milk.

Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens but does not come to a boil. Remove from the heat and whisk in the remaining 3 cups of milk. Pour the batter into the baking dish and transfer it to the oven. Bake the pudding for 2 to 2 1/2 hours or until a crust forms on top.

Serve with vanilla ice cream or whipped cream.