Indian Pudding
Ingredients
Directions
Make the mixture
In a large bowl, combine the Indian meal, molasses, and salt. Mix well until all ingredients are fully incorporated.
Transfer the mixture into a bag and shape it into a firm pudding.
Cook and serve
Steam or boil the pudding until it is cooked through and retains its shape.
Slice the pudding into pieces about ½ to ¾ inch thick.
Serve hot, optionally with butter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Indian meal
- Forms the bulk of the pudding and sets into a firm body as it cooks.
- Molasses
- Adds sweetness, dark color, moisture and a deep, rich flavor.
The step that matters
Cooking until it holds its shape. The cornmeal must be cooked through so its starches swell and set the pudding firm enough to slice. Undercooked cornmeal stays gritty and crumbles when cut.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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