Ok, there’s no need to get aggressive, but I continue to believe that this dessert has not gotten its due. And while we mark Thanksgiving with a huge basin of this mess, it’s a perfectly good winter recipe–ingredients off the pantry shelves and a low and slow oven. The recipe below makes a reasonable amount–not huge Durgin Park quantities–and all you need is a good netflix, then be careful not to drip ice cream on the couch.
Indian Pudding at Home
4 cups of whole milk, 1/2 cup yellow cornmeal, 1/4 cup molasses, 1/4 cup granulated sugar, 1/4 teaspoon salt, 1 egg, vanilla ice cream
Scald two cups of the milk in an 8-inch skillet and slowly pour in the cornmeal, stirring to break up the lumps. Simmer over low heat until thickened. Remove from the heat and set aside until it’s warm.
Stir in the molasses, sugar, salt, egg, and one half cup of the remaining milk. Cover the skillet and bake at 325 degrees for 1 1/2 to 2 hours, stirring in a half cup of milk every half hour (more or less milk and more or less time, depending on your oven). The pudding should be thick but not solid.
Serve warm, with a scoop of vanilla ice cream.