Today is National Indian Pudding Day or maybe it’s not. I’m not really sure. You see, there are several websites that list food holidays but they all don’t have the same information. Some have today as being Indian Pudding Day and some don’t. Some have it listed in November and some don’t. Being that my family has Native American ancestry, I decided to go ahead and celebrate, no matter what. The recipe looked fascinating and I’ve never even heard of it before so let the baking begin.
From what I’ve read, this traditional New England dish has quite an interesting history … Early colonists brought with them to America a fondness for British “hasty pudding” —a dish made by boiling wheat flour in water or milk until it thickened into porridge. Since wheat flour was scarce in the new world, hasty-pudding-deprived settlers adapted by using native corn meal, dubbed “Indian flour,” and flavoring the resulting mush to be either sweet (with maple syrup or molasses) or savory (with drippings or salted meat). In time, the dish evolved into one that was resoundingly sweet, with lots of molasses and additional ingredients like butter, cinnamon, ginger, eggs, and sometimes even raisins or nuts. Because New England was a stop in the “Triangle Trade” route of the 18th century (see Note below), New Englanders found themselves with an abundance of molasses on their hands. Never a wasteful group, they used it to sweeten everything from Anadama Bread to Baked Beans. (Yankee Magazine)
Note: The “Triangle Trade” was when slaves were brought from Africa to the Americas, then sugar from the Americas was shipped up to New England to be distilled into rum, and finally, the rum and other goods were sent back to Africa. Molasses is a by-product of distilling sugar into rum.
I chose Indian Pudding from Yankee Magazine to adapt for dear hubby and I. As Indian pudding is traditionally served with heavy cream, whipped cream or ice cream … I thought I would just show you all three! Before you get too far, be forewarned that these images are not low carbed. There really is no acceptable substitution for molasses so I just did the best I could and only took a couple of small bites. Hey, it’s my family heritage so I owe it to them to give it a try. Dear hubby gets the rest :-)
Okay, so I threw in low carb ice cream. Girls gotta do what a girls gotta do, right?
- 3 cups milk (I used 1%)
- 1/4 cup molasses
- 3 Tbsp cornmeal
- 1 large egg
- 1/2 cup sugar (I used Whey Low Granular)
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 cup milk (I used 1%)
- 2-1/2 Tbsp unsalted butter, cut into pieces, plus extra for greasing
- Pre-heat the oven to 325°.
- In a small pan over low heat (or in a double boiler), scald the milk - meaning heat until bubbles form along the sides of the pan, but the milk isn't boiling. Whisk in molasses and cornmeal, and cook until thickened, whisking constantly. Remove from heat.
- In a small bowl, combine the egg, sugar, salt, ginger, and cinnamon; stir into the cornmeal/milk mixture.
- Pour into a greased 1-quart casserole dish. Bake for 30 minutes.
- Add cold milk and butter evenly over the top of the pudding. Continue baking about 1 hour.
- Remove from oven and allow to cool for 15 minutes. Serve with whipped cream or ice cream. Store leftovers in the refrigerator.
Adapted from Indian Pudding at Yankee Magazine (http://www.yankeemagazine.com/issues/2011-11/food/indian-pudding-recipe/1)
This recipe is amazingly good. Unfortunately, nowhere near the type of food I can eat on a regular basis so if I make this again it will have to be a special occasion. It had all the smells and textures of fall and definitely reminded me of pumpkin pie, kinda :-)
Look at this great prize I won from Jen over at Juanita’s Cocina …
A voucher for a free package of Land O Lakes Butter with Olive Oil & Sea Salt :-)
That’s right, I’ve gone from never winning a thing in my whole life to winning four cool items from my foodie friends in just a short period of time (remember the cool stuff I won back on April 23rd from Alison’s Food Blog, the awesome item from Cookistry on April 29th, and the nifty prize from Averie Eats on May 20th).
I feel so blessed to be a part of this great community of food lovers … *giant group hug*
The voucher has arrived and I’m heading to the store to get my butter :-)