Click here to advertise on CatholicCulture.org

Catholic Recipe: Indian Pudding

    INGREDIENTS

  • 4 cups milk
  • 1/3 cup corn meal
  • 1 cup dark molasses
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1/2 cup raisins (optional)
  • 1 cup milk (optional)
  • Hard Sauce (see recipe) or ice cream
  • Details

  • Prep Time: 3 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: USA

The original American/Puritan Thanksgiving feast there was Indian pudding, made of corn meal and molasses boiled in a bag. Here is a modern version.

DIRECTIONS

Boil the milk in the top of a double boiler. Stir in the corn meal and cook for about twenty minutes over boiling water. Then add the molasses and cook for another five minutes. Remove from the fire and add the butter, salt, spices, the egg beaten, and the raisins if used. Pour into a greased baking dish and bake at 300° F. for two hours. If you would have a soft center, pour the milk over the top. Serve with Hard Sauce (see recipe) or cream, though it is a New England custom to serve the pudding with vanilla ice cream.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Renewal with God Behind Us: Man Determines All 5 hours ago
Introducing the Church Fathers 20 hours ago
Straws in the Wind July 25
Hans Urs von Balthasar on Renewal that Matters July 25
Wrongheaded diocesan legal defenses in abuse cases July 24

Top Catholic News

Most Important Stories of the Last 30 Days
New management, new changes coming for reformed Vatican bank CWN - July 8
Sweeping reforms to Vatican's media, financial operations CWN - July 9
‘Even Genghis Khan didn’t do this’: Mosul emptied of Christians CWN - July 21