There is a rich and thick indulgence that is perfect for a cold winter’s day, something that brings the warmth and deliciousness of tradition together with childhood memories. In the New England area, this indulgence is known as ‘Indian Pudding’, a variation on the Hasty Pudding that was a classic of the United Kingdom. Ever since the 17th century, when the English settlers had come to the New World and needed a replacement for their beloved hasty pudding, has Indian Pudding been a staple. National Indian Pudding Day celebrates this delicious treat and the centuries of tradition that is behind it.
History of National Indian Pudding Day
Indian pudding was an innovation of the English settlers when they came to the new world and encountered corn. Expanding on their previous favorite, hasty pudding, they created this dish to fill a need from the old world. The conversion was so successful Indian Pudding became a thing of its own, and has since taken a place in the traditional foods of the new world. National Indian Pudding Day celebrates this long history.
How To Celebrate National Indian Pudding Day
The best way to celebrate National Indian Pudding Day is by whipping up a delicious pot of it at home and sharing it with those you love. To that end, we’ve provided a recipe to aid you in enjoying this dish.
- 6 cups milk
- 1 stick butter
- ½ c yellow cornmeal
- ¼ c flour
- 1 t salt
- ½ c molasses
- 3 eggs
- 1/3 c sugar
- 1 t cinnamon
- 1 t nutmeg
- 1 c raisins
Begin by scalding the milk and butter in a double boiler, then transfer it to a waiting pot. Preheating your oven to 250°F, take the molasses, cornmeal, salt, and flour and mix them together, and then begin adding the milk and butter to the mix a little at a time until it’s thin, then pour it into the pot of scalded milk, continuing to stir it until it has become thickened. Add a half cup of the heated milk to the beaten egg mixture, whisking it constantly, and then add the egg mixture into the mixture of hot milk and cornmeal. Finally, mix in the sugar, the spices, and blend until smooth after adding the raisins. Then pout the mixture in a shallow dish and bake for 2 hours at 250°F. After removing it from the oven, let it cool for one hour, but serve it warm if you allow it to become chilled.