I first had Indian Pudding in NH also. We were at the Balsams in Dixville Notch. It was like a taste of heaven, but I haven't tried to make it yet. Geez, I can almost smell it!

My Indian pudding also contains cinnamon and some butter....
I am from New England grandparents on my mother's side and went to college in Massachusetts....Indian pudding is an old family thing...
Some recipes use eggs.....and I really like it that way.
Linda C

Linda could you post your Indian Pudding recipes, I would like to try it. Of course when I can try it depends on when my new kitchen is installed...LOL!

Indian pudding
1/4 cup corn meal mixed with
1/4 cup cold milk And slowly add
3 cups scalded milk
1/2 cup dark molasses
1 t. salt
1/4 cup white sugar
1 tsp cinnamon
4 T butter...mix and cook in double boiler for 20 minutes ( stirring) and then into buttered baking dish, pour 3/4 cup cold milk over the top and and cook in the oven at 300 for 3 hours.

Club Indian pudding
5 T cornmeal, 1 qt scalded milk, stir the cornmeal slowly into the scalded milk, stirring constantly to prevent lumps, and cook in double boiler for 20 minutes stirring often.
Add
2 T butter
1 cup molasses
1 t. salt
1 T. cinnamon
And 2 eggs beaten
Pour into buttered baking dish and pour 1 cup cold milk over top and bake at 350 for an hour ( I find it takes a little longer)
Vary the seasonings...I add a little less cinnamon and a bit of ginger and nutmeg.
Indian pudding is a way of making something out of the pot of corn meal ever present on the early new England stove-top. Anadama bread is another adaptation of the cornmeal into bread as is fried mush.

Linda C

Yum!

Note to self: do not read recipes when hungry.

Here is another, from Vermont, where I grew up. The recipe is well over one hundred years old.

Indian Pudding

1 pint milk
1/4 cup cornmeal
1/3 cup molasses
1 egg, well beaten
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon butter
1/4 cup raisins ( I omit, as I detest raisins)

Combine the butter, milk and salt, and scald. Slowly stir the cornmeal into the milk and cook in a double boiler for about twenty minutes, until thickened. Add the egg, molasses, spices and raisins, and bake in a buttered baking dish in a moderate oven (350 degrees) for about two hours. Serve hot or cold with cream or vanilla icecream.

Linda and Marigene...THANK YOU so much for posting the Indian Pudding recipes. This is my family's favorite dessert and they will be so happy to try a new recipe and they all sound so good.

I am sending all these to my sister tonight. Thanks again!

Keep in mind that thesse 3 recipes are very different... The first one I posted will be sweet but because of the dark molasses, quite dark...and soft, you spoon it out. The 2nd one I posted will be a bit custardy and very strong molasses flavor and also served with a spoon. Marygene's recipe will be quite firm, you will serve it cut in squares if you serve it cold.And I am sure there are many more variations...more sugar, less molasses, more cornmeal, ginger and cinnamon...or ginger or cinnamon. I have even had it made with maple syrup, which ain't bad at all!!!
Linda C

marigene
Approximatley how many servings does yours make?
Think I will try yours.

That one will make about 4 1/2 cup servings.

Can any of these recipes successfully be made a day ahead (today!) and refrigerated, then warmed to serve tomorrow?

Susan

I would like to know as well.

Can any of these recipes successfully be made a day ahead (today!) and refrigerated, then warmed to serve tomorrow?

Lived in Manchester, NH for thirteen years. Here's the recipe I use:

3 Cups Milk
1/3 Cup Molasses (we go to the general store & scoop the molasses out of a barrel into a Mason jar)
1/3 Cup Cornmeal
1 Egg, beaten (I use two)
1/4 Cup Sugar
2 Tablespoons Butter
1/2 Teaspoon Ginger
1/2 Teaspoon Cinnamon
Salt, if desired

In saucepan, combine milk and mollasses, stir in cornmeal. Cook and stir till thick, about 10 minutes. Remove from heat. Combine egg, sugar, butter, giner, cinnamon, & salt (if using). Gradually stir in hot cornmeal mixture. Bake, uncovered, in a 1-quart casserole at 300 degrees about 1-1/2 hours. Serves 6.

I discovered that 1 can of Libby's pumpkin added to the above makes a non-traditional but very yummy addition. A handful of raisin or dried cranberries is also a nice addition.

When I make this, I quadruple the recipe and cook it on low in a slow cooker. I just toss everything in at once...give it a good stir..set to low...it's done in about 4-5 hours.

The reason I quad the recipe is because it freezes beautifully! So, yes you can certainly make it a day ahead. Just reheat in the microwave a few seconds...it doesn't take long.

Good stuff.

Tricia