Captain Ron's

Sailing and Cruising Pages

Indian Pudding(s)

This recipe is also a favorite from my childhood. My mother made this for Sunday dinner dessert sometimes. It is also served at Durgin Park in Boston, practically a historical landmark in Faneuil Hall. The recipe calls for baking but we made it without the baking part. The baking just crusts over the top ... the raisins are optional. It is served hot with a generous scoop of vanilla ice cream. I have also seen this recipe or similar referred to as Hasty Pudding which is similar but baked at low temperatures for hours. Of course we kids most always got the chore of stirring the pot.

Concord Museum Version

6 cups of milk
1/2 cup butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/2 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup seedless raisins
Heavy cream, whipped with at touch of vanilla

The recipe calls to scald the milk and butter in a large double boiler. (I found this very time consuming, so instead I heated the milk for 5 or 6 minutes on high heat in the microwave, until it was boiling, then I transfered it to a pot on the stove on medium high heat.) While the milk is heating, Mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened. Pour over the other ingredients mixed together in a casserole - eggs, sugar, spices. Stir until smooth. Stir in the raisins and bake for 2 hours at 250 degrees F. The pudding must cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream.

Yield: 8-10 servings.

No Bake or Slow Cooker Version

* 3 c. milk
* 1/2 c. cornmeal
* 1/2 tsp. salt
* 3 eggs
* 1/4 c. light brown sugar
* 1/3 c. molasses
* 2 tbsp. butter
* 1/2 tsp. cinnamon
* 1/4 tsp. allspice
* 1/2 tsp. ginger
* 2/3 cup chopped dates or chopped raisins

PREPARATION:
Lightly grease crockpot. Preheat on high for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes. In a large bowl, combine eggs, brown sugar, molasses, butter, and spices.

Gradually beat in hot cornmeal mixture; whisk until smooth. Stir in raisins or finely chopped dates. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.