The Savory Sisters grew up with this dessert that can mainly be found as part of traditional New England food. We’ve tried it at Durgan Park in the center of Quincy Market in Boston but mostly enjoyed it in our Mom’s kitchen. The “Indian” in the name is referring to its Native American flavors including molasses, corn meal and cinnamon. It may not be the prettiest dessert but oh is it delicious and perfect for a cold day to warm you up. We love serving the pudding hot with vanilla ice cream as the hot and cold combination does wonders to the senses.
Ingredients:
- 2 eggs
- 3/4 cup molasses
- 1/3 cup packed brown sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp salt
- 1/2 tsp baking soda
- 4 cups milk
- 2/3 cup yellow corn meal
- 3 tbs butter
Preheat oven to 350 degrees. Spread in deep 3-4 quart dish. Combine everything but corn meal & milk, add 2 1/2 cup milk then whip in cornmeal. Cook until it begins to bubble and becomes stiff. Remove from heat then add butter and remaining 1 1/2 cup milk until smooth. Turn into baking dish and cook until slightly soft in center (1 1/4) hours. Serve warm with vanilla ice cream.
looks yummy. I will need to make it!