Indian Pudding
Indian pudding is a New England cornmeal custard, sweetened with molasses and spiced with plenty of ginger. This version gets its texture from two steps: cooking the cornmeal in boiling milk until thick, then folding in stiffly whipped egg whites before baking. The result is a dark, soft pudding that sits somewhere between porridge and soufflé. Baking soda stirred into the molasses mellows its edge, so the spices stay in front.
Instructions
Measure out ½ cup of the milk and set it aside. Bring the rest of the milk to a boil in a large pot.
Stir the cold water into the cornmeal until it is all wet and loose. Pour this slowly into the boiling milk, stirring as you go, then add the salt.
Boil for 15 minutes, stirring constantly so the cornmeal does not stick or scorch. If a skin forms on top, lift it off, then take the pot off the heat and set it aside.
In a small bowl, mix the molasses with the baking soda, the reserved ½ cup of cold milk, and the brown sugar. Stir in the nutmeg, ginger, cinnamon and beaten egg yolks.
Pour the molasses mixture slowly into the cornmeal mixture, stirring until it is evenly combined. Gently fold in the whipped egg whites so the batter stays light.
Grease or butter a baking dish and pour in the batter. Bake at 350°F for 1 hour.
Make it personal.
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