Indian Pudding with Bourbon Spiked Cream

By • November 6, 2010 • 16 Comments


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Author Notes: I'm not completely certain about the origins of the name Indian Pudding, but a little research has pointed in the direction of the early Colonists calling anything made with corn or corn meal 'Indian'. This recipe was my Grandmother's and she always served it with her homemade vanilla bean ice cream. I haven't had this since I was a kid, but I was thinking of having it at the table this year as an homage to the original Thanksgiving feast, even if just for the name alone. Now all I need to do is figure out the 'Pilgrim' part!TiggyBee

Serves 6

  • 1/2 cup corn meal
  • 4 cups milk
  • 1/2 cup unsulphered molasses
  • 4 tablespoons butter
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon your best vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup currants
  1. Preheat oven to 325 degrees.
  2. In a sauce pan, add the milk, molasses, sugar, butter, vanilla and bring to a near boil, stirring frequently so the milk doesn't burn.
  3. Combine the corn meal with the with the ginger, cinnamon and salt and slowly whisk in to the heated milk mixture, whisking constantly until it comes to a simmer. Continue to cook and stir for about 10 minutes or until the mixture has thickened and coats the back of a spoon.
  4. Stir in the currants and pour the mixture into a buttered casserole or soufflé dish and bake in the oven for approximately 1 and 1/2 hours hours or until set. After the pudding has cooled for 20 minutes, serve with a dollop of bourbon cream and a scoop of your favorite vanilla ice cream.
  5. To Make The Bourbon Spiked Cream you will need: 1 pint heavy whipping cream 1 1/2 teaspoons bourbon, or to taste - 1/4 cup confectioners sugar ---- Combine cream and bourbon together and whip until soft peaks begin to form, add the sugar a little at a time during the mixing and whip until stiff.

Comments (16) Questions (0)

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This is on the roster this weekend, but I plan to use creme fraiche instead of whipping cream, but spiked with bourbon, of course. The pudding will probably also be spiked. Probably? No, definitely. Have had a hard time (it's been impossible, actually) finding real currants, so I'll probably use dried cherries, instead. Have a great menu planned, consisting primarily of recipes from Ms. Hesser's just-released magnum opus. Stay tuned . . . . ;o)

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over 3 years ago TiggyBee

Oh, I love that you're going to spike it!! Great ideas there. I couldn't find currants either, so I subbed dried cranberries that were lightly sweetened. I so hope you enjoy it!! : )

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over 3 years ago drozeira

I think a creme anglaise would be wonderful over servings of this pudding! That is how I will try it as a new Thanksgiving dessert!

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over 3 years ago TiggyBee

Yes, It really would! I didn't have time to make one, so I just added a simple bourbon whipped cream and it was really good as well. Thanks so much for trying it...Happy Thanksgiving!!

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over 3 years ago Kayb

I've got to think a pumpkin caramel sauce over this would be just the ticket for Thanksgiving! I've eaten, but never made, an Indian pudding. Perhaps this year...

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over 3 years ago TiggyBee

Ohhhh...that sounds like a great idea!! Thanks for the suggestion Kayb!! : )

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I love that you have the original recipe card!

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over 3 years ago TiggyBee

Thank you!! That's her recipe box as well. I treasure it!!

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over 3 years ago adamnsvetcooking

I have never heard of indian pudding! This looks great... a must try :)

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over 3 years ago TiggyBee

I hope you'll try it sometime, it's a cinch to make, too!!

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over 3 years ago luvcookbooks

Meg is a trusted home cook.

Always wanted to know how to make this, and also love the recipe card "photo". Look forward to the sauce edit.

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over 3 years ago TiggyBee

Thanks!! I'm closing in on it!! : )

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over 3 years ago Sagegreen

Great choice!

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over 3 years ago TiggyBee

Thanks Sage!! I broke down and have a batch in the oven that I'm playing around with now. It's funny, but none of my friends have never heard of this before. It's decidedly a New England 'thing'!

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over 3 years ago Sagegreen

I am making my version for my students tonight and uploaded my recipe today. So many people have never heard of it, but I have been making this most of my life! I think it is worth all the effort.

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over 3 years ago TiggyBee

Yours looks lovely!! I know, it's a dessert of my childhood and one that I didn't realize was so regional. I'm loving the memories this recipe is conjuring up...Happy Thanksgiving!! : )