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Aunt Minnie Norton’s Indian Pudding Recipe

This is a recipe that’s been made for several generations on my dad’s side of the family. Indian Pudding is made about two days before Thanksgiving—and tastes best after sitting in a crock for a few days. Aunt Minnie Norton’s Indian Pudding picture

Aunt Minnie Norton’s Indian Pudding picture

Summary

Preparation Time15 MinCooking Time2 Hr 0 Min

Ready In2 Hr 15 MinServings6

CuisineIndianCourseDessert

SpecialityPart of MenuMain IngredientMilk Product

Recipe Story

Ingredients

1 quart, plus 1 cup, whole milk

1/3 cup cornmeal

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon ginger

1/2 cup brown sugar

2 tablespoons molasses

1 tablespoon butter

1/2 cup raisins

Read more: http://www.divinecaroline.com/article/38/37279/?CMP=GP_IFTV_143

Directions

Scald one quart of milk in a double boiler. In a small bowl, combine all dry ingredients, except raisins and butter. Add molasses and remaining cup of milk to dry ingredients. Stir all into the scalded milk. Pour into a buttered crock, stoneware dish, or casserole. Cover. Bake two hours at 275º F, stirring every fifteen minutes. Add raisins and butter during the last hour of cooking. Top with fresh whipped cream. Serves six.