Indian Pudding is a classic American dessert with origins dating back to the colonial period. It’s a warm, comforting dish made from simple ingredients like cornmeal, molasses, and milk, combining influences from Native American and European cuisines. The name "Indian Pudding" refers to the use of cornmeal, which the early settlers referred to as “Indian meal,” after being introduced to it by Native Americans. This dessert has deep ties to New England, where it became a staple in households during the 17th century. 

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Early English settlers adapted their traditional hasty pudding, made with wheat or oat flour, to use cornmeal, which was more readily available in the New World. They added molasses, a sweetener from the Caribbean, and spices like ginger and nutmeg, both of which were introduced through the colonial trade routes. Over time, the dish evolved into the rich, sweet, and spicy pudding we know today. 

Indian Pudding’s slow-cooked, baked texture is reminiscent of custard or soft polenta, and it’s often enjoyed warm, topped with ice cream or whipped cream. Though it may not be as commonly found in modern kitchens, its hearty and nostalgic flavor makes it an enduring favorite in New England, especially during fall and winter.

The pudding’s historical significance lies in its role as one of the first truly American dishes, blending Indigenous ingredients with European cooking techniques. Today, it serves as a delicious reminder of the country’s early culinary history.

Nutritional Information (Per Serving, Based on 6 Servings):

• • - Calories: 320 kcal
  • - Protein: 8g
  • - Carbohydrates: 56g
  • - Fat: 10g
  • - Fiber: 3g
  • - Sugars: 28g
  • - Sodium: 200mg

Storage Information:

Store leftover Indian pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low-temperature oven until warm. It can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

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Indian Pudding Recipe

For the pudding:

• - 2 cups whole milk
• - 2 cups half and half
• - 1 cup yellow cornmeal
• - 1/3 cup molasses
• - 1/2 cup granulated sugar
• - 1 teaspoon vanilla extract
• - 1/4 teaspoon nutmeg
• - 1/2 teaspoon powdered ginger
• - 1/2 teaspoon salt
• - 4 large eggs, beaten

Instructions:

1. Preheat your oven to 300°F (150°C) and lightly grease a baking dish.

2. In a medium saucepan, combine the milk, half and half, and cornmeal over medium heat. Stir constantly until the mixture thickens, about 10 minutes. Be careful not to let it boil.

3. Remove the mixture from heat and stir in the molasses, sugar, vanilla extract, nutmeg, ginger, and salt.

4. Temper the eggs by slowly whisking about 1/4 cup of the hot cornmeal mixture into the beaten eggs. Once combined, slowly whisk the egg mixture back into the saucepan.

5. Pour the pudding mixture into the prepared baking dish and bake for 50-55 minutes, or until the top is set and golden.

6. Serve the pudding warm, ideally with a scoop of vanilla ice cream or whipped cream.

This Indian pudding brings together the warmth of molasses and the comforting texture of baked cornmeal, creating a dessert that is not only rich in flavor but also in history. Perfect for chilly evenings, this dish offers a taste of America's culinary past in every spoonful.