A local favorite dessert, here are two recipes for Indian Pudding. One recipe was published in a cookbook put out by The Journal back in the 1960s. The other comes from Aunt Carrie’s in Narragansett where you can order the dessert at the clam shack.
5 cups milk
⅓ cup corn meal
¾ cup dark molasses
¼ cup butter
1 teaspoon salt
1 egg, beaten
1 teaspoon ginger
½ teaspoon cinnamon
3 tablespoons sugar
Preheat oven to 325 degrees. Boil 4 cups of milk over direct heat; stir in corn meal. Place mixture in top of double boiler and cook over boiling water for 15 minutes. Stir in molasses and cook 5 minutes more.
Remove from heat and add remaining ingredients. Pour batter into well-greased baking dish and pour 1 cup of cold milk over the top. Bake from 1½ to 2 hours in 325 degree oven.
Serve with thick cream or vanilla ice cream.
Aunt Carrie’s Indian Pudding
3 cups whole milk
4 tablespoons unsalted butter, plus more for greasing the dish
½ cup coarse cornmeal
2 tablespoons all-purpose flour
¾ teaspoon kosher salt
¼ cup blackstrap molasses
2 large eggs
¼ cup sugar
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground allspice
½ cup golden raisins
1½ cups unsweetened whipped cream or ice cream, for serving
Preheat the oven to 250 degrees. Grease a shallow 2- to 2½-quart baking dish with butter.
Make the batter: In a medium saucepan, combine the milk and butter and warm over low heat until the butter melts.
In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk together a little of the milk mixture and the molasses and then whisk this into the cornmeal. Add the entire cornmeal mixture to the pan and whisk until the ingredients are fully integrated. Cook, stirring constantly, for 2 minutes.
Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mix to temper the eggs. Pour everything into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice, and raisins. Remove from the heat.
Bake the pudding: Pour into the baking dish and bake until it looks like a slightly moist version of corn bread or a steamed pudding, 2 hours. Allow the pudding to cool for 15 minutes before topping with the whipped cream.
Serves 8 to 10.