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New England Baked Indian Pudding
A Recipe from 1743
Place 2 quarts scalded milk in double boiler with 1 ½ cup cornmeal and cook for 10 - 12 minutes stirring with a whip until thick and smooth.
In a roasting pan or Dutch oven mix 3 cups of dark molasses, 2 ½ cups of light brown sugar, 4 cups of raisins, 1 ½ cup of butter, 4 tbs. pure vanilla, 2 tsp. salt, 1 tbs. cinnamon, 8 eggs, 4 13-oz. cans evaporated milk, and 1 qt. boiling water.
Mix with a whip all ingredients in the pan or Dutch oven. Pour in the hot corn meal and stir until mixed well.
Bake in a slow oven at 250 degrees F until golden brown, 2 ½ - 3 ½ hours, stirring every 30 minutes. Serve hot with whipped cream or vanilla ice cream.
This will serve about 12 people. You can also freeze it in plastic containers.
the MAINEiac Chef