Prep 20 mins
Cook 2 hrs
It's the time of year to break out this spicy traditional dessert. Raisins are optional--for some reason, our family never included them.
- Gradually stir the corn meal into the hot milk.
- Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
- Blend together sugar through cinnamon and add to corn meal mixture.
- Stir in molasses and cold milk.
- Fold in raisins if using.
- Bake in a buttered 1-quart casserole at 275°F 2 hours.
- Serve warm topped with whipped cream, garnished with a dash of nutmeg.
I enjoyed this a lot. I used skim milk that I made with dry milk, splenda for the sugar, and I did add the raisins (but omitted the cream). I was a tad concerned that it would not thicken because of the skim milk, but it worked just fine. A lovely molasses taste. Only issue I had was that this does not reheat as well as I would have liked. One I'll repeat in the winter, though!
I really enjoyed this Indian pudding...it was perfectly spiced and just sweet enough. When I made this pudding, I was expecting something the consistency of a flan or baked custard, but this was more the consistency of a stovetop pudding (i.e., a little thinner). Regardless, it was very tasty. Thanks for posting!
I loved this old-fashioned spiced pudding. I had never tried anything like this and I was not disappointed. I loved th subtle molasses flavor and the fact that it was easy to put together than it just baked slowly in the oven.I left out the raisins and I served it warm with fresh whipped cream. I think that it would taste great cold too.