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    You are in: Home / Thanksgiving / New England Indian Pudding Recipe
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    New England Indian Pudding

    Average Rating:

    3 Total Reviews

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    • on April 24, 2007

      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!

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    • on September 06, 2006

      I really enjoyed this Indian 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!

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    • on August 17, 2006

      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.

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    Nutritional Facts for New England Indian Pudding

    Serving Size: 1 (178 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 239.0
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 7.3 g
    Cholesterol 44.2 mg
    Sodium 294.4 mg
    Total Carbohydrate 29.2 g
    Dietary Fiber 0.5 g
    Sugars 16.1 g
    Protein 4.8 g

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