Indian Pudding is a traditional American recipe for a classic New England dessert that's of egg custard thickened with maize meal and flavoured with spices, sugar and molasses and which, typically, is served at Thanksgiving. The full recipe is presented here and I hope you enjoy this classic Italian version of: Indian Pudding.
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This is a traditional New England dessert that's typically served at Thanksgiving. Basically it's an egg custard thickened with maize meal and flavoured with molasses. The dish gets its name from the time when maize meal was called 'India Corn'.
Combine the milk and butter in a large bain-marie (double boiler) and scald (heat until small bubbles begin to form at the edges of the bowl. Keep hot over medium heat.
In a separate bowl combine the maize meal, flour and salt then stir-in the black treacle. Add 120ml of the scalded milk, a few tablespoons at a time, whisking all the while to ensure a smooth mix. Gradually add this mixture back to the milk in the bain-marie, again whisking all the while. Continue cooking, stirring all the while, until the mixture has thickened.
Beat the eggs in a bowl then slowly add 120ml of the milk and cornmeal mixture to the eggs, whisking constantly. Return the egg mixture back to the hot milk mix and stir well to combine. Beating with a whisk, add the sugar and spices then stir-in the sultanas (if using).
Pour the mixture into a shallow 2.5l baking dish then place in an oven pre-heated to 130°C and bake for 2 hours.
Allow the pudding to cool for 1 hour then serve in bowls, accompanied by a scoop of vanilla ice cream.
