The first time I made Indian Pudding was for dessert last Thanksgiving. Because I am serving this pumpkin cheesecake, I decided not to make Indian Pudding again this year. But I love this dessert so much that I made it last week, and I’m sharing it with you now just in case you need another Thanksgiving dessert idea.

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If you are curious about the name of this dense and delicious treat, I did a little research and found out that recipes for the baked custard known as Indian Pudding go back several hundred years, but despite the name, it is not a traditional Native American dessert.

It was made by the American colonists, though: it’s a variation on British Hasty Pudding, but made with “local” American cornmeal (hence the name- cornmeal was once known as Indian meal).

My version, which incorporates baked silky sweet potatoes, is fairly simple. It is best when cooked at a low temperature for a long time…about 2 hours. It makes a great dessert for Thanksgiving, and it can be served with a little cream poured on top, or with a scoop of fresh whipped cream, crème fraîche or vanilla ice cream. It is also wonderful plain, and I love it cold for (a decidedly somewhat decadent) breakfast.

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More recipes for Indian Pudding:
Indian Pudding from Simply Recipes
Indian Pudding from Yankee Magazine
Durgin-Park Indian Pudding recipe from Roadfood.com

This is my entry for Weekend Herb Blogging, hosted this week by Lynne from Cafe Lynnylu. WHB is managed by Haalo!

 

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6 Comments

  1. 1

    Kathryn — November 26, 2009 @ 7:43 pm

    I am wondering if microwaving the potato instead of baking it would make any difference to the flavor of the pudding. This looks very tasty and I enjoyed hearing its possible origination.

  2. 2

    Winnie — November 27, 2009 @ 7:36 am

    Kathryn,
    I think microwaving it would be ok; since there are so many other flavors going on here (cornmeal, molasses, the spices, etc.), it’s possible you wouldn’t taste the difference. I would, however, make sure to microwave until very soft…let me know how it works out!

  3. 3

    Lynne — November 29, 2009 @ 1:16 pm

    Winnie, this looks really good! I love sweet potatoes and would really enjoy making this. Thanks for the history lesson, too.

  4. 4

    Kalyn — December 1, 2009 @ 8:01 am

    It sounds so interesting. When I went to Boston last fall, another blogger told me that I must try the Indian pudding at Durgin Park, but I never did make it there.

  5. 5

    drwinnie — December 1, 2009 @ 2:18 pm

    Thanks Lynne- I think you’ll really like it.

    Kalyn- the Durgin Park recipe I linked to above is pretty different from mine and bakes for 5-7 hours! I’d like to try it someday too, I think.

  6. 6

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