A local favorite dessert, here are two Indian pudding recipes. One recipe was published in a cookbook by The Journal back in the 1960s. The other is from Aunt Carrie’s in Narragansett, where you can order dessert at the mussel hut.
5 cups of milk
â cup of cornmeal
Â¾ cup of dark molasses
Â¼ cup butter
1 teaspoon of salt
1 egg, beaten
1 teaspoon of ginger
Â½ teaspoon of cinnamon
3 tablespoons of sugar
Preheat the oven to 325 degrees. Boil 4 cups of milk over direct heat; Stir in corn flour. Put the mixture in the double boiler and boil over boiling water for 15 minutes. Stir in molasses and cook for another 5 minutes.
Remove from heat and add the remaining ingredients. Put the batter in a well-greased baking dish and pour 1 cup of cold milk over it. Bake in the 325 degree oven for 1Â½ to 2 hours.
Serve with thick cream or vanilla ice cream.
Aunt Carries Indian pudding
3 cups of whole milk
4 tablespoons of unsalted butter, plus more for greasing the pan
Â½ cup coarse cornmeal
2 tablespoons of all-purpose flour
Â¾ teaspoon of kosher salt
Â¼ cup of black molasses
2 large eggs
Â¼ cup of sugar
Â½ teaspoon ground cinnamon
Â½ teaspoon of grated nutmeg
Â¼ teaspoon of ground allspice
Â½ cup of golden raisins
1Â½ cups unsweetened whipped cream or ice cream for serving
Preheat the oven to 250 degrees. Butter a 2 to 2Â½ quart flat baking dish.
Make the dough: Mix the milk and butter in a medium saucepan and heat over low heat until the butter melts.
In a medium bowl, whisk together the cornmeal, flour, and salt. Mix some of the milk mixture and molasses in a separate bowl, then stir into the cornmeal. Add all of the cornmeal mixture to the pan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.
Whisk the eggs in a medium bowl. Gradually stir in some of the cornmeal mixture to temper the eggs. Put everything in the saucepan and carefully stir in the sugar, cinnamon, nutmeg, allspice and raisins. Take off the heat.
Bake the pudding: Pour into the baking dish and bake until it looks like a slightly damp version of corn bread or a steamed pudding, 2 hours. Let the pudding cool for 15 minutes before topping it with the whipped cream.