Baked Indian Pudding.

A dish that leans on milk and corn meal.

Puddings.

contains dairy

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

3 pints of milk → lactose-free milk, oat milk, or almond milk
1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Boil one pint of the milk, and pour gradually upon the meal, stirring all the time. Turn the mixture into the double-boiler and cook for half an hour, stirring frequently. At the end of that time take from the fire and add the molasses, butter, salt, and the quart of cold milk. Add the milk gradually, beating well. Pour the mixture into an earthen pudding dish that will just hold it, and bake in a very slow oven for four hours. When it has been cooking for one hour, set the dish in a pan of hot water and cover with an earthen plate. This would not be essential in a large pudding, but a small one dries up in the long cooking unless these precautions be taken. The pudding will be spoiled if the oven be hot enough to make it bubble.

Nutrition (estimated, per serving)