Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Indian Pudding Day and Recipes


Ennis-TX

Recommended Posts

Ennis-TX Grand Master

So today November 13th is National Indian Pudding day, I pulled the following from The Nibble doing research to find it is a naturally gluten free receipe. With allergies to the ingreidents you will find substitutes at the bottom for a Grain free Paleo version I made this morning....not as good as the original but made do (will be posted once I repeat again and measure it this time! I subbed in nut flours and miracle rice and added til it thickened properly not counting.)

Indian Pudding History
What’s Indian pudding? It’s a baked 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.”) The name Indian Pudding doesn’t imply that it’s a Native American (or Pacific Rim) recipe. The Plymouth Colony emigrants were accustomed to warm plum puddings, bread puddings and the like. But flour was scarce—no wheat grew in New England. However, corn grew; the native Wampanoags had plenty of cornmeal. So “Indian” pudding was born, using cornmeal plus butter, eggs, milk, molasses and spices such as as cinnamon and ginger. The pudding was topped with heavy cream. None of these were Native American ingredients. The word “Indian” referred to the corn—hence Indian pudding, Indian bread (cornbread) and so forth.

Jasper White’s Indian Pudding Recipe Jasper White is a great American chef. He worked in venues across the country before settling in Boston, where he and Lydia Shire presided over some of the city’s venerable hotel kitchens and introduced Boston to contemporary American cooking. He then opened the award-winning Jasper’s Restaurant, Boston’s premier restaurant destination for 12 years. In his years as in Boston, Chef White researched New England cuisine and became an authority on New England foods, one of which is Indian pudding. Chef White prefers to serve Indian Pudding with heavy cream, which is delicious—and is the perfect topping for leftover Indian Pudding enjoyed for breakfast (or for fewer calories, use milk or half-and-half). But in our opinion, you can’t beat a scoop of vanilla ice cream, which provides its own creamy topping as it melts into the warm Indian pudding.

Ingredients
2-½ tablespoons unsalted butter
3 cups milk
5 tablespoons yellow cornmeal
1/3 cup molasses
1/3 cup maple syrup
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon salt
1 egg, beaten
1 cup cold milk
2 pints premium vanilla ice cream, whipped cream or light cream (half and half) for topping Yellow Cornmeal Yellow cornmeal from South Texas Milling.

Preparation
Preheat oven to 300°F. Grease a 1-½ quart soufflé mold or baking dish with 1 tablespoon of the butter; set aside.
Heat 3 cups of milk in a saucepan until it is close to boiling. Add the cornmeal and reduce heat to low.
Stir until the mixture thickens (about 5 minutes). Remove from the heat and add the remaining butter, the molasses, maple syrup, cinnamon, ginger, salt and egg.
Pour into buttered dish. Place in the preheated oven and bake for 30 minutes.
Pour the cold milk over the pudding and return to the oven.
Cook for 1 hour and 30 minutes to 1 hour 45 minutes until the top is brown and crisp.
Serve hot or warm with topping of choice.

Serves six to eight. Reheat leftover pudding before serving.



 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Jen1104 Contributor

Sounds interesting....funny thing, yesterday I found my grandmother's old recipe box and she had a recipe for Indian pudding (which I've never heard of).  I was thinking how do I convert it to paleo to try this recipe??  And here you posted your recipe today! I'm gonna have to try it soon. Thanks for sharing your recipes.

Ennis-TX Grand Master
4 minutes ago, Jen1104 said:

Sounds interesting....funny thing, yesterday I found my grandmother's old recipe box and she had a recipe for Indian pudding (which I've never heard of).  I was thinking how do I convert it to paleo to try this recipe??  And here you posted your recipe today! I'm gonna have to try it soon. Thanks for sharing your recipes.

Yeah I used miracle rice but it did not thicken so I used coconut flour and almond flour the used ooolfavlors cornbread flavor drops. but again I just sort of spooned it and and stirred...did not measure but was a about 1:2 ratio of coconut to almond  as coconut thickens and almond gives it that grainy texture, you could probably adjust more and even omit the miracle rice.

I used lakanto maple for the syrup and molasses, nutiva butter flavored coconut oil for the butter, and used almond milk for milk.

Ennis-TX Grand Master
9 hours ago, Jen1104 said:

Sounds interesting....funny thing, yesterday I found my grandmother's old recipe box and she had a recipe for Indian pudding (which I've never heard of).  I was thinking how do I convert it to paleo to try this recipe??  And here you posted your recipe today! I'm gonna have to try it soon. Thanks for sharing your recipes.

3 tries later I got something pretty good, had to adjust and up the baking time and measured the last time, still bit soft but I did it in a full sized loaf pan. https://www.celiac.com/blogs/entry/2580-indian-puddingbread-pudding/

 

Jen1104 Contributor

Thanks for tips, I'll try sometime

 

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,943
    • Most Online (within 30 mins)
      7,748

    Luz Kuehn
    Newest Member
    Luz Kuehn
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • ognam
      Has anyone had Steatorrhea (oily/fatty poop) as a temporary glutening symptom or should I be concerned I've introduced chronic gluten somewhere (like in meds)? I haven't gotten Steatorrhea since before I went gluten free. However, I moved in the past few weeks and haven't been as careful - I've eaten at restauraunts with cross contamination but only experienced minor symptoms like headache. The past week, I ate only gluten free food at home except I went to Red Robin and got fries (told them gluten-free; allergy). The next day I had Steatorrhea and the day after that.   I know it's a symptom of malabsorption so I was wondering if it was the kind of thing that could be caused by one event or if it was due to a more chronic issue. Of course I will speak to a GI but I recently moved and need to find one.   Thank you for any info
    • plumbago
      A relative has opened another door for me on this issue -- the possibility of menopause raising HDL. Most studies suggest that menopause decreases HDL-C, however, one study found that often it's increased. "Surprisingly, HDL cholesterol was higher (p < 0.001) in postmenopausal women by 11%. Further, the number of women who had low HDL cholesterol was higher in pre vs. postmenopausal women. The range of ages were 26–49 years for pre-menopausal and 51–74 years for postmenopausal women. "This interesting finding has also been observed by other investigators. It is possible that the observed increase in HDL-C in postmenopausal women could be due to a protective mechanism to counterbalance the deleterious effects of biomarkers associated with menopause. However, further studies are needed to confirm this theory. And to the point raised earlier about functionality: "...some patients with elevated HDL-C concentrations could remain at risk for coronary events if HDL is not functional and some authors have suggested that this could be the case for menopausal women." Postmenopausal Women Have Higher HDL and Decreased Incidence of Low HDL than Premenopausal Women with Metabolic Syndrome. By no means to I think this is definitive, rather food for thought.
    • ognam
      Yes, lots of delicious things have barley malt. It also doesn't include rye. And there are a number of grains commonly cross contaminated such as oats.   Additionally, wheat allergies are different from gluten allergies as wheat allergies are a reaction to a wheat protein. So something *could* contain wheat gluten without causing a wheat allergic response (though realistically,  I don't know how likely that is to occur)
    • trents
      Although it is true that FDA regulations don't require gluten to be included in allergy info, it does require wheat and ingredients made from wheat to be listed. Of course, that doesn't preclude gluten from barley being found in a product.
    • ognam
      I had a lot of weird/random symptoms for a few months after going gluten free. But eventually they evened out and I felt SO MUCH BETTER. The person above wrote a very detailed message that looks helpful. I'd add don't forget to check for gluten in places like medicine. Advil liquigels, for example, have gluten. It's very frustrating trying to figure out if things are gluten free as us law doesn't require it to be declared. The only labeling rule is that if the product says gluten free, it must have less than 20ppm gluten.
×
×
  • Create New...