Indian Pudding

By Maverick19

Recipe courtesy of Alex Guarnaschelli

Ingredients

• 3 cups whole milk
• 4 Tbsp (1/2 stick) unsalted butter, plus more for greasing the dish
• 1/2 cup coarse cornmeal
• 2 Tbsp all-purpose flour
• 3/4 tsp kosher salt
• 1/4 cup blackstrap molasses
• 2 large eggs
• 1/4 cup sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp grated nutmeg
• 1/4 tsp ground allspice
• 1/2 cup golden raisins
• 1 1/2 cups unsweetened whipped cream or ice cream, for serving

Preparation

Step 1

1. Preheat the oven to 250 degrees F. Grease a shallow 2-21/2 quart baking dish with butter.
2. Make the batter: In a medium saucepan, combine the milk and butter and warm over low heat until the butter melts.
3. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk together a little of the milk mixture and the molasses and then whisk this into the cornmeal. Add the entire cornmeal mixture to the pan and whisk until the ingredients are fully integrated. Cook, stirring constantly, for 2 minutes.
4. Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mix to temper the eggs. Pour everything into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Remove from the heat.
5. Bake the pudding: Pour into the baking dish and bake until it looks like a slightly moist version of corn bread or a steamed pudding, 2 hours. Allow the pudding to cool for 15 minutes before topping with the whipped cream.