Another Boiled Indian Pudding
Ingredients
Directions
In a large bowl, mix together the Indian meal, chopped suet, molasses, and salt.
Tie the mixture in a cloth, leaving some space for it to swell.
Boil the wrapped pudding in water for 6 hours.
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
- Cornmeal forms the body of the pudding and thickens as it cooks.
- Suet
- Fat that adds richness and a moist, tender texture as it melts.
- Molasses
- Adds sweetness, dark color and a deep, caramel-like flavor.
The step that matters
Leaving room in the cloth. The pudding swells as the cornmeal absorbs liquid and the suet melts. Tying it too tightly can leave no room to expand, which may squeeze the pudding or burst the cloth.
“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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