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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.

Fred Worster, the MAINEiac Chef
Manchester, Maine

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