Saturday, October 4, 2014

Recipe: Kirsten's Prairie Style Indian Pudding

Well it was forty degrees all day here in Minnesota but I guess we just aren't quite out of summer mode yet because we were all craving ice cream. So indeed we did have an ice cream treat... but we topped it off with warm indian pudding. 

Early American settlers such as Kirsten usually had an abundance of "indian meal" which in current times is called corn meal so this recipe was used often. It was even mentioned in The Little House books as Charles Ingalls favorite dessert. 

Recipe Level: Easy  


2 cups of whole milk
1 cup of heavy cream
1/2 cup of molasses
1/4 cup of dark brown sugar
1/3 cup of corn meal
1 tsp. of ground ginger
1 tsp. ground cinnamon
1/4 tsp. salt
1 pint of vanilla ice cream (we used vanilla bean ice cream)

Things you will need

medium saucepan
small mixing bowl
8X8 baking dish
measuring cup
ice cream scoop

Okay so start off by preheating your oven to 350 degrees

Then in a medium saucepan add the milk, cream, molasses, and brown sugar. Put in on the oven at about a medium high temp and stir occasionally. 

While that is heating up mix the corn meal, cinnamon, ginger, and salt in the mixing bowl.

Once your mixture in your saucepan is ALMOST to a simmer, add your dry ingredients from your mixing bowl and whisk constantly. 

Once it comes to a simmer, dump the hot mixture into the baking dish and put it in the middle rack of your oven.

After 20 minutes take it out and stir the pudding with a spoon and then return to the oven for another 20 minutes. Then turn off your oven and crack the oven door a bit, let the pudding cool in your oven. After about 20 minutes it should be nice and settled.

Put a scoop (or two!..or three!) of vanilla ice cream in a bowl and top it with a scoop or two of the pudding. 

We sure did!!  

No comments:

Post a Comment