Indian Pudding recipe

Top of JC's Mind

Yesterday, I posted about my poem “Making Aunt Gert’s Indian Pudding” which precipitated several requests for the recipe. So, here it is, with various notes, because I can never seem to share a recipe without side commentary. Sorry that the measurements are all US ones.  The recipe is pretty forgiving, so if you do have to estimate amounts, don’t worry about it.

Indian Pudding

2 Tablespoons cornmeal*
3 Tablespoons tapioca
1/2 cup sugar
1/2 teaspoon salt
1/2 cup molasses
1 quart warm milk
1 cup cold milk
butter size of egg

Add first four ingredients to molasses – then add cold milk and mix well. When the quart of milk is thoroughly heated, add gradually to above mixture. Pour into buttered 2-quart casserole. Add butter and bake two hours at 300 degrees F.  Stir occasionally first 1/2 hour.  Serve with ice cream.

*For a thicker texture, increase cornmeal to 6…

View original post 153 more words

1 thought on “Indian Pudding recipe

Comments are closed.