Prep Time: 30 min.
Cook Time: 5 hr.
Yield: 4 - 5 servings
3 cups milk, divided
1/2 cup unsulfured molasses
2 tablespoons white sugar
2 tablespoons butter, melted
1/8 teaspoon kosher salt
1/8 teaspoon baking powder
1 egg, beaten
1/2 cup yellow corn meal
4 big scoops vanilla ice cream (for garnish, optional)
Preheat the oven to 400 degrees
Mix together 1½ cups of the milk with the molasses, sugar, butter, salt, baking powder, egg and cornmeal. Pour the mixture into a stone crock (at least a 6 cup porcelain baker) that has been well greased with butter and bake in the 400-degree oven until the mixture begins to boil, 10 min.
Heat the remaining 1 ½ cups of milk until it simmers, and stir it in, blending thoroughly.
Lower the oven temperature to 300 degrees and bake 5 hours. Let rest for 30 minutes.
Serve warm in bowls, with a scoop of vanilla ice cream on top of each. Makes four generous servings. Recipe easily doubles & triples.
MAINE RECIPES > DESSERTS > OLD FASHIONED MAINE INDIAN PUDDING
COURTESY OF GAYWEDDINGSINMAINE.COM
Traditional Maine Indian pudding might not be the prettiest belle of the ball, but few Maine desserts can rival its claim to fame as the most evolved of our regional sweet dishes. It started out as a favorite British culinary tradition, only to be enhanced by Native American influences, and finally, flavored with the fruits of early Mainer ingenuity. It is an iconic old Maine dessert.