Indian Pudding
Page last modified on: February 20, 2012
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.
Ingredients
| 2cups milk | 1teaspoon cinnamon |
| 3/4cup molasses | 1/2teaspoon ginger |
| 1 1/4cups sugar | 1/4teaspoon nutmeg |
| 3/4cup cornmeal | 1/4teaspoon allspice |
| 2cups organic whole milk french vanilla yogurt | 1/2teaspoon salt |
| 2tablespoons butter (plus extra for greasing baking dish) |
Directions
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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
