Boiled Indian Meal Pudding
Ingredients
Directions
Make the batter
Stir the Indian meal into the boiling water with a pinch of salt.
Add the treacle and chopped apple, mixing well.
Tie and boil
Tie the mixture in a cloth, leaving room for it to swell.
Boil the pudding for three 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
- Forms the thick body of the pudding as its starch sets during long cooking.
- Treacle
- Adds sweetness, dark colour and a rich, moist texture.
- Apple
- Adds moisture and a mild fruity flavour that lightens the dense pudding.
The step that matters
Tie the cloth loosely. Indian meal swells as it cooks. Leaving room in the cloth lets the pudding expand without bursting the tie or becoming compressed and heavy.
“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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