Try though I might, I’ve never been able to authenticate this recipe as Native American in origination, although some puddings were made by many native tribes as a sweet. I suspect that this one is not original, or if it was, the addition of some definitively foreign spices was added by someone who thought it would taste better with this or that added, since so far as I know, cinnamon and nutmeg were not staples of the Native American diet.
This particular one uses maple syrup to add sweetener and it is definitely a sweet that is rich, and lovely. A little bit of this Indian pudding will end a meal on a beautifully sweet note, whether or not it was made by the Native Americans.
1 and 1/2 cup raisins
3 cups scalded milk
1 cup cornmeal
1 and 1/2 cups cold milk
1/3 cup maple syrup
1 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/4 teaspoon allspice
1/4 tsp nutmeg
1/4 cup butter
Mix raisins and scalded milk in saucepan and add mixture of cornmeal and cold milk
cook for 8-10 minutes or until it is thick, stirring it constantly to prevent scorching.
add remaining ingredients and mix well, pour into a two quart baking dish
set dish in larger pan, filled with 1 inch of cold water
bake at about 300 for 2-2 and 1/2 hours
let stand at least one hour prior to serving
serve with whipped cream and perhaps a light drizzle of maple syrup.
Makes 8 servings
