My mother and grandmothers Indian Pudding recipe. Excellent for Thanksgiving
I first put this up on the old DU back in 2005. I copy and pasted the text from that old post.
This is straight from my moms cookbook. This recipe is from her mom who passed away in 1963.
2/3rds cup cornmeal
2 quarts (8 cups) whole milk
3 eggs well beaten
1/2 cup molasses
1/2 cup sugar
1 Tsp cinnamon
1/2 Tsp salt
1/2 Tsp powdered ginger
1 cup raisins
In a large saucepan, ideally a double boiler, heat the 2 quarts of milk.
Stir in cornmeal and over low heat, cook, stirring often, till slightly thickened. The cornmeal will take about 20 minutes or so to cook but it will really only thicken slightly. If you are doing it in a pot over direct heat, be careful the cornmeal doesn't stick as it will settle to the bottom. Stir pretty much constantly, removing from heat occasionally so it doesn't overheat and adhere to the bottom. The consistency will be very wet but don't worry. Add Molasses, sugar, cinnamon, salt, ginger and eggs and mix well.
Fold in raisins and pour into large buttered oven proof casserole.
Place in a 300 degree oven and set your timer for 20 minutes. Stir thoroughly at that time and set for 20 minutes again. Stir once more, dot with butter and bake for another 1 hour and 10 minutes or until a knife in the center comes out clean.
The mix is wet enough at the start that the raisins will settle, thus the need for the stirring. Be careful when you add the eggs that the mix is not so hot the eggs cook right away. Temper them a bit if you know how to do that. Otherwise let the cornmeal mix cool down a bit before adding the other ingredients. Transferring to a metal mixing bowl will help this process.
You're basically making a large custard with cornmeal in it, so use your knowledge in that regard. It will set up so that when spooned out it should hold it's shape, not be runny. Hey! It's a pudding!
A spoonful next to a slice of Pumpkin Pie and a dollop of whipped cream is just wonderful!
= new reply since forum marked as read
One of the most delicious things we've eaten - and so easy!
I will have to give the one you listed a try.
As a native Rhode Islander with Cape Cod roots on one side of my family, Indian Pudding is a fond memory of my childhood!
This sounds so great. It would be tribute to your grandma 50 years after… eh?
I haven't had--or thought about--indian pudding in years. I think I may have to make some next week
I trust you and hubbster are well.
Just waiting for you to swing back by and cook for us.
Last edited Fri Nov 22, 2013, 01:27 PM - Edit history (2)
Ingredients:
•3 cups whole milk
• 1/2 cup cornmeal
• 1/2 teaspoon table salt
• 2 tablespoons unsalted butter, plus extra for greasing cooker
• 2 large eggs
• 1/3 cup molasses
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 cup dried cranberries (optional)
• Garnish: ice cream, whipped cream, or light cream
Instructions:
Grease the inside of your slow cooker with butter and preheat on high 15 minutes.
In a large, heavy-bottomed pot, whisk together milk, cornmeal, and salt, and bring to a boil. Continue whisking another 5 minutes; then cover and simmer on low 10 minutes. Remove from the burner and add butter.
In a medium-size bowl, combine eggs, molasses, and spices. Add some of the hot cornmeal mixture to the egg mixture to temper the eggs; then transfer egg mixture into the pot. Stir in cranberries, if you like.
Scrape batter into the slow cooker and cook on high 2 to 3 hours or on low 6 to 8 hours. The center will be not quite set.
Serve warm topped with ice cream, whipped cream, or light cream.
http://www.yankeemagazine.com/recipe/plimoth-plantations-slow-cooker-indian-pudding
For lazy people like me 
I love Indian Pudding and this one comes out great.