Indian pudding. Photo courtesy Tammy
Today is National Indian Pudding Day.
Indian pudding, a New England specialty, is a pudding served hot or warm, made of cornmeal, milk, molasses and spices.
It’s a richer, sweetened form of hasty pudding, a porridge of cornmeal cooked in milk or water. (Remember the song, Yankee Doodle: “Father and I went down to camp/Along with Captain Gooding/And there we saw the men and boys/as thick as hasty pudding.”)
If you like hot cereal and molasses, there’s a good chance that you’ll become an Indian pudding fan. We’ve got a recipe from a great American chef and a specialist in the cuisine of New England.
Take a look at our Indian pudding recipe, courtesy of Boston’s Chef Jasper White, as well as the history of Indian Pudding.
If you need to make a dessert for Thanksgiving, there’s nothing more appropriate: Indian pudding was made by the Pilgrims from cornmeal introduced to them by the Native Americans.
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