For National Indian Pudding Day here for you is a recipe I don’t know much about this dish so I had to look it up from the website that this recipe comes from to find out what it is , so here below is a excerpt about this dessert from the website
Indian pudding was a compromise. A mass of cornmeal, milk and molasses, baked for hours, it was born of the Puritans’ nostalgia for British hasty pudding and their adaptation to the ground-corn porridges of their Native American neighbors. Originally served as a first course, it grew sweeter (but not too sweet; Puritanism runs deep) and migrated to the end of supper.
This recipe has been brought to you by cooking.nytimes.com website , thanks for sharing this recipe with us
Here below is a list of the ingredients you will need to make this recipe from the website
INGREDIENTS
- Butter, for the baking dish
- 4 cups/ 960 milliliters whole milk
- 1 cup/130 grams fine-groundyellow cornmeal
- ½ cup/ 120 milliliters molasses
- 4 eggs
- ½ cup/ 100 grams sugar
- ½ cup/ 80 grams raisins
- 1 teaspoon/ 5 milliliters vanilla extract
- ½ teaspoon/ 1 gram ground ginger
- Whipped cream or ice cream, for serving
Original recipe source:cooking.nytimes.com
