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
| 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) |
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.
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