Indian Pudding
Cornmeal Pudding
§1 The earliest mention of Indian Pudding in print goes back to 1722, and later in 1796 the dish was included in the first cookbook in the United States, American Cookery by Amelia Simmons, It is considered New England's most traditional dessert.
§2 4 cups of hot milk 1/2 teaspoon salt
1/2 cup cornmeal 1 teaspoon cinnamon
3 tablespoons melted butter 1/4 teaspoon ground ginger
1/2 cup molasses 2 eggs, well beaten
§3 1 Place the cornmeal in the top of a double boiler or a pan that can be used in a banho-maria. Pour the hot milk slowly into the cornmeal, stirring constantly. Cook this over hot water for 20 minutes. Stir occasionally.
§4 2 Preheat the oven to moderately slow (165°C / 325°F).
§5 3 Add the remaining ingredients to the cornmeal and mix well.
§6 4 Pour the mixture into a buttered, medium-sized baking dish and place it in the oven in a pan of hot water. Bake for 11/2 hours. The Pudding should be soft and separate a little. To be sligthly firmer, let it stand for 30 minutes before serving. Serve hot with whipped cream or vanilla ice cream.
KLIE, Virginia. Aprenda Inglês com as receitas da cozinha americana: not just hamburgers! São Paulo: Editora Disal, 2015.
O trecho que caracteriza a textura do pudim é o seguinte: