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Recipe by:
Coombs Family Farms of Brattleboro, VT
Courtesy of Sustainable Table ® Description:
Indian pudding is one the oldest New England deserts on record and you’ll know why after tasting this creamy maple version. For a stronger maple flavor, use a darker grade of syrup. Ingredients:
5 cups sustainable milk
4 tbs. unsalted hormone-free butter
⅔ cup cornmeal
½ tsp. organic ginger
½ tsp. salt
½ tsp. cinnamon
1 tbs. molasses
1 cup raisins or finely chopped dates
1 cup maple syrup Directions:
Preheat oven to 350 degrees. Heat milk over medium heat in a large, heavy-bottomed pan or double boiler. Slowly add cornmeal while whisking. Using a wooden spoon, continue to cook and stir until mixture has thickened, about 10 minutes. Reduce heat, add remaining ingredients and stir for another minute or two. Pour into buttered 9 x 13 glass baking dish and bake for 2-hours. Serve warm, plain or with your favorite ice cream.
Recipe Number 67 added on 2006-10-05
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