Deerfield Inn Indian Pudding
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups milk
- ½cup sugar
- ½cup molasses
- ½cup cornmeal
- 4tablespoons unsalted butter, plus more butter to grease baking dish
- 2eggs
- 1teaspoon ground cinnamon
- ¼teaspoon freshly grated nutmeg
- ¼teaspoon ground mace
Nutritional analysis per serving (8 servings)
263 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 32 grams sugars; 4 grams protein; 51 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scald milk in top half of a double boiler. Whisk in sugar, molasses and cornmeal and cook, stirring frequently, until mixture thickens, about 20 minutes.
- Step 2
Melt butter and set aside to cool slightly. Beat eggs, then beat in spices. When butter is cool enough to add to eggs without cooking them, beat butter in until you have a homogeneous mixture.
- Step 3
Preheat oven to 350 degrees. Butter an 8-inch round ovenproof ceramic or glass souffle dish. Add cornmeal mixture to eggs, bit by bit, until the two are thoroughly incorporated.
- Step 4
Pour into the souffle dish and place in oven. Bake 35 minutes or until pudding is set.
- Step 5
Serve pudding immediately, or at room temperature, garnished if desired with vanilla ice cream or with cinnamon-flavored whipped cream.
Private Notes
Comments
A generous handful of raisins, and a 1/4 cup of chopped walnuts is a pleasurable addition.
A generous handful of raisins, and a 1/4 cup of chopped walnuts is a pleasurable addition.