Jasper White’s Indian Pudding recipe. I have been reading Jasper White’s Cooking from New England and came upon the Indian pudding recipe.

I made it last weekend and it was delicious.

The recipe is as follows:

Serves six to eight people (unless your me and eat the whole thing)

2 ½ tablespoons unsalted butter

3 cups milk

5 Tablespoons yellow cornmeal or johnnycake meal

1/3 cup molasses

1/3 cup maple syrup

¼ teaspoon salt

¼ teaspoon ground cinnamon

½ teaspoon ground ginger

1 egg beaten

1 cup cold milk

Heavy or light cream for serving ( I omitted this part myself but you should try it and let me know)

1. Preheat the oven to 300 degrees. Grease a 1 ½ quart soufflé mold or baking dish with 1 tablespoon of the butter; set aside. Heat 3 cups of milk in a saucepan until it is close to a boil. Add the cornmeal and reduce heat to low. Stir until the mixture thickens (about 5 minutes). Remove from the heat and add the remaining butter, the molasses, maple syrup, salt, cinnamon, ginger and egg. Pour into buttered mold or dish.
2. Place in the preheated oven and bake for 30 minutes. Pour the cold milk over the pudding and return to the oven. Cook for 1 hour and 30 minutes to 1 hour 45 minutes more or until the top is brown and crisp. Serve hot with cream. (I suggest good vanilla ice cream as well.)    YUMMY :}