Comments on: Day 124 – Indian Pudding

By: Lynne

Lynne — Sun, 08 Dec 2019 01:39:18 +0000

In reply to Thomas B Robson. Thomas, thank you so much for letting me know. I appreciate that and will definitely have to give the recipe another go. Thanks for the comment and the motivation to give it another go!

By: Thomas B Robson

Thomas B Robson — Fri, 06 Dec 2019 16:32:36 +0000

I have used the Fanny Farmer recipe for years and do not recognize the method you are using. All the ingredients, yes. However, I use 1/.2 the milk at the start in a double boiler to cook the ingredients until they are very, very thick. Then, I put the mixture into a pudding dish and bake in a very low oven for at least 4 hours, gradually adding the remaining 2 cups of the milk in the first 3 hours and adding more as needed. The cornmeal must be completely broken down- it should be a smooth pudding with none of the meal visible. In the ’70s I was cooking in a retirement home in Boston, and this pudding (the way I cook it) was an all-time favorite. It has to be cooked for hours in a slow oven. I hope you will give it another try

By: Barbara B.

Barbara B. — Fri, 22 Dec 2017 23:21:45 +0000

I think you should be careful what you say.

This is one of my favorites and many people have enjoyed it and made it themselves.
Wanated the recipe…IT is an oldFASHION TAsTE SO MAYBE IT IS NOT YOUR THING, but it is wonderful.

Everyone should try it for a taste of what early food was and still is.

By: Lynne

Lynne — Sat, 04 Jun 2011 17:14:49 +0000

I think that may be a wise choice, Food. 😉

By: Food Glorious Food!

Food Glorious Food! — Sat, 04 Jun 2011 16:19:34 +0000

Ohhhh …. I think I will give this recipe a pass… 🙂