A New England classic, Indian pudding has been around since an absence of wheat forced the pilgrims to use “Indian meal,” or cornmeal, in their puddings.
|2 cups milk||1 teaspoon cinnamon|
|3/4 cup molasses||1/2 teaspoon ginger|
|1 1/4 cups sugar||1/4 teaspoon nutmeg|
|3/4 cup cornmeal||1/4 teaspoon allspice|
|2 cups organic whole milk french vanilla yogurt||1/2 teaspoon salt|
|2 tablespoons butter (plus extra for greasing baking dish)|
Preheat oven to 350F. Place 1 1/2 cups of milk in sauce pan over medium heat. Stir in molasses and sugar. When well incorporated, turn heat to low. Slowly sprinkle cornmeal over mixture using a whisk to break up any lumps. Continue whisking for 8-10 minutes. Remove from heat, add yogurt and butter. Stir in all the spices.
Pour into greased baking dish. Pour remaining 1/2 cup of milk on top of pudding. Bake for 1 hour until set. Serve with organic vanilla frozen yogurt. Makes 8 servings.