Baked Indian Pudding Revisited

I found another baked Indian pudding recipe to try this week. If you missed my previous post about baked Indian pudding, you can catch up here. I found today’s recipe in the 1944 edition of The Good Housekeeping Cook Book, and it was not adjusted for rationing or shortages. We whipped this up this afternoon to compare to our previous pudding.

Indian Pudding De Luxe

  • 2 c bottled milk or 1 c evaporated milk and 1 c water
  • 6 tbsp corn meal
  • 2 tbsp molasses
  • 1/4 c brown sugar, firmly packed
  • 1 tbsp butter or margarine
  • 2 eggs, well beaten
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 c sour milk or sour cream

Scald milk over low heat, then stir in the corn meal very slowly. Remove from heat and add next 8 ingredients. Just before turning into a 1 1/2 qt casserole, add the sour milk or sour cream gradually. Bake in a slow oven of 275°F for 2 hours or until a silver knife inserted into the center comes out clean. Stir once during baking. Serve warm with cream or with Vanilla Sauce. Serves 4-5.

Results

This Indian pudding recipe was much better than the previous one. We ate it warm with cream and also tried it plain. It reminded me of a rather bland pumpkin pie filling. If you like pumpkin pie, this might be something you would enjoy, but you should consider increasing some of the spices. It was less lumpy than the first pudding we made, but it still had some unwanted lumps from the corn meal. When you mix the corn meal into the milk, really take care to mix it well. Eating this with ice cream is definately a great suggestion.

I don’t think we will make any more Indian pudding. This was more edible than the one we made a few days ago, but it still isn’t a favorite. It says it serves 4-5, but I’m not sure we’ll finish it and there are quite a few of us. I’m glad I decided to try a different recipe, though. The addition of things like eggs made a big difference in the taste and the texture of the pudding. I’d only recommend this recipe if you are a huge fan of Indian pudding or if you are curious about 1940s wartime recipes.

I do want to mention that I found some other recipes that included ingredients like chopped apples and raisins, but I think I’m ready to move on from Indian pudding. I can’t imagine they would taste all that much different. If you’d like me to go ahead and test another recipe, let me know.

Hopefully the next post will be about something a bit tastier.

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