• 11/13 Indian Pudding Day 5

    From Dave Drum@1:229/452 to All on Thu Nov 11 22:47:50 2021
    November 13: National Indian Pudding Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Indian Pumpkin Pudding
    Categories: Puddings, Desserts, Dairy, Squash, Fruits
    Yield: 9 servings

    1 qt Milk
    6 tb Stone-ground yellow cornmeal
    1/3 c Molasses
    1/4 c Mild honey
    2 c Pumpkin puree; canned or
    - made from 2 pounds fresh
    - pumpkin (see below)
    4 lg Eggs
    1/4 ts Salt
    1 ts Ground ginger
    1/2 ts Fresh grated nutmeg
    1 tb Unsalted butter
    1/2 c Raisins

    Set the oven @ 325ºF/165ºC.

    Butter a 2-quart casserole, soufflé dish or Dutch oven.

    Pour the milk into a 3 or 4 quart pot or saucepan, and
    place over medium-high heat. Bring to a simmer, and
    slowly stream in the cornmeal while whisking the milk.

    Turn the heat to low and simmer 15 minutes, stirring,
    until the mixture has the consistency of runny cream of
    wheat. Stir in the molasses and honey, and continue to
    simmer, stirring, for five minutes. Remove from the
    heat, and whisk in the pumpkin until the mixture is
    smooth. Whisk in the eggs, one at a time, and add the
    remaining ingredients. Pour into the buttered casserole,
    scraping in every bit with a rubber spatula.

    Place in the oven, and bake 1 to 1 1/2 hours until set;
    a knife should come out clean when inserted, and the top
    should be just beginning to brown. Remove from the heat,
    and allow to cool for at least 30 minutes before

    TO MAKE THE PUMPKIN PUREE: Set the oven @ 425ºF/218ºC.
    Cover a baking sheet with foil. Place the pumpkin pieces
    on the baking sheet, drizzle 1 tablespoon of canola oil
    or olive oil on top, cover tightly with foil and place
    in the oven. Roast for 1 1/2 hours or until thoroughly
    tender. Remove from the heat, transfer to a strainer or
    a colander set over a bowl or in the sink, and allow to
    cool and drain. Peel the pieces, and purée them in a
    food processor fitted with the steel blade.

    By: Martha Rose Shulman

    Yield: Serves eight to 10

    RECIPE FROM: https://cooking.nytimes.com

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