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Post by gracoman on Mar 25, 2018 20:21:47 GMT -5
Indian Pudding Fresh out of the oven after 6 hours. Doesn't look like much, I know, but it sure is tasty. Peel back the skin. Some throw this part out. Those poor souls don't know what their missing Serve hot with a dollop of vanilla ice cream Let it get all melty Based on Britain's hasty pudding made with wheat flour, Colonists substituted corn that was more available and Indian pudding was born. Once popular all over America, Indian pudding fell out of favor with the advent of boxed pudding mixes. Indian pudding is alive and well in New England but most folks not from there have never heard of it. I like the Durgin-Park recipe since it is most like the pudding I remember. Not a lot of spices or sugar just good ole gold standard Indian Pudding
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Post by BBQ Butcher on Mar 26, 2018 9:29:32 GMT -5
Mmmm....love Indian Pudding. My gramma (VT) made the best, but didn't leave a recipe Will try this. Thanks!
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Post by gracoman on Mar 26, 2018 12:46:27 GMT -5
This was a itch that needed scratching. An itch that most people won't ever get or understand. There are a lot of recipes out there but the Durgin-Park seemed to be closest to what I remember so that is the one I use. My New England relatives were, and still are, a frugal bunch and I can't imagine them using a lot of spices in anything. Salt and pepper baby. Heh, a frugal New Englander. Imagine that.
I started this pudding in my 2 qt slow cooker following the directions in one of the comments of the link I posted. After a few hours in the crock pot it didn't look like a skin was going to form (one of my favorite parts for some reason) so I transferred the hot brown glop into a pudding basin to finish. It may or may not have skinned over in the crock pot but I guess I'll never know.
A small Crock pot set to low is probably the way to go if you don't care about a skin. It won't heat up the house or use 6-7 hrs of oven gas or electricity.
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