Recipe: Indian Pudding

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Adapted from Deborah Madison's Seasonal Fruit Desserts: From Orchard, Farm and Market.

Serves 8

    • 1 quart milk
    • 1/2 cup coarse yellow cornmeal
    • 1 teaspoon salt
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1/2 cup molasses, sorghum, or maple syrup
    • 2 tablespoons all-purpose flour
    • 2 tablespoons organic white or brown sugar
    • 2 eggs, beaten (optional)
    • 1/2 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground or freshly grated nutmeg

Preheat the oven to 275 F. Butter a two-quart gratin dish. Bring three cups of milk to a boil. Gradually whisk in the cornmeal; salt and cook over low heat, stirring constantly, until creamy, 10 to 15 minutes. Remove from the heat and stir in the butter and molasses.

. Mix the flour and sugar together in a bowl and then add the eggs, if using. Whisk in a little of the hot cornmeal to temper the eggs, then whisk them back into the rest. Add the spices. Scrape the batter into the baking dish and pour over the rest of the milk. Bake until the pudding is very brown and glossy, about two and a half hours. It will be perfectly acceptable sooner, but it gets better if you let it go the full time.

Let cool for 30 minutes before serving. It will still be warm and ready for cold cream or a scoop of vanilla ice cream.

To read Aglaia's review of Deborah Madison's Seasonal Fruit Desserts, click here.

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Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes. More

Aglaia Kremezi has changed her life and her profession many times over. She currently writes about food in Greek, European and American magazines, publishes books about Greek and Mediterranean cooking in the US and in Greece, and teaches cooking to small groups of travelers who visit Kea. Before that she was a journalist and editor, writing about everything, except politics. She has been the editor in chief and the creator of news, women's, and life-style magazines, her last disastrous venture being a "TV guide for thinking people," a contradiction in terms, at least in her country. She studied art, graphic design, and photography at the Polytechnic of Central London. For five years she taught photography to graphic designers while freelancing as a news and fashion photographer for Athenian magazines and newspapers. Editors liked her extended captions more than the pieces the journalists submitted for the events she took pictures for, so she was encouraged to do her own stories, gradually becoming a full time journalist and editor. You can visit her website at www.keartisanal.com.


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