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Nantucket Indian Pudding

Western.Chefs's picture
This Nantucket Indian Pudding is simply delicious ! This spicy vanilla ice cream pudding makes a divine dessert ! Do try this Nantucket Indian Pudding once and let me know if you share my passion.
Ingredients
  Yellow cornmeal 2⁄3 Cup (10.67 tbs)
  Milk 4 Cup (64 tbs)
  Light molasses 1⁄2 Cup (8 tbs)
  Butter 4 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Ground ginger 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Vanilla ice cream 1 Cup (16 tbs)
Directions

Preheat oven to 350°F.
Grease shallow 1 1/2 quart glass or ceramic baking dish.
In small bowl, combine cornmeal and 1 cup milk.
In 4 quart saucepan, heat remaining 3 cups milk to boiling over high heat.
Stir in cornmeal mixture; heat to boiling.
Reduce heat to low and cook, stirring often to avoid lumps, 20 minutes. (Mixture will be very thick.)
Remove saucepan from heat; stir in molasses, margarine or butter, sugar, ginger, cinnamon, salt, and nutmeg until blended.
Pour batter evenly into baking dish.
Place baking dish in roasting pan; place on oven rack.
Carefully pour boiling water into roasting pan to come halfway up side of baking dish.
Cover with foil and bake pudding 1 hour.
Remove foil and bake pudding 1 hour longer or until lightly browned and just set.
Carefully remove baking dish from water.
Cool pudding in pan on wire rack for 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Interest: 
Everyday

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