A flavorful Indian pudding



Scott Lane from Des Moines, Iowa, was looking for a recipe for Indian pudding, a dessert he remembers fondly from his college days in New England. There are many variations to Indian pudding, but it always is made using cornmeal and milk and sometimes eggs.

Barbara Ruffner from Greensburg, Pa., had a recipe for the classic comfort food that Lane is sure to enjoy. It does not contain eggs but does use maple syrup and raisins, both of which gave the pudding a wonderful flavor and aroma. It's best to serve it warm with vanilla ice cream.

Indian pudding

Serves 8

4 cups milk

1 cup maple syrup

1/4 cup butter

2/3 cup cornmeal

1/2 teaspoon ginger

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup raisins

In a saucepan over medium heat combine 3 cups milk and maple syrup. Heat until just boiling and then add the butter. In a bowl, combine the cornmeal and the spices. Gradually stir cornmeal mixture into the hot milk. Reduce heat to low and cook, stirring frequently, until thickened, about 10 minutes. Fold in raisins. Spoon mixture into a buttered 2 quart casserole. Pour remaining 1 cup milk over pudding. DO NOT STIR.

Bake 2 1/2 hours in a slow oven (300 degrees) until all the milk has been absorbed and the top is golden brown. Serve warm.

Per serving: 320 calories, 6 grams protein, 8 grams fat, 5 grams saturated fat, 58 grams carbohydrates, 2 grams fiber, 24 milligrams cholesterol, 107 milligrams sodium.

Recipe Requests

Beth Brasor of Ewing, N.J., would like to find a recipe for crispy, crinkly gingersnap cookies that use bacon grease as the fat.

Marie Auer of Catonsville would like the recipe for the pumpkin soup that is served at Au Bon Pain.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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