Narragansett Indian Pudding

From The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State

Cookbook

Author(s): Linda Beaulieu

Page 214

Cuisine: North American

Course: Desserts

cornmeal

Photo by Queezle_Sister

Photos (1)

Queezle_Sister

Reviews

1 reviews, average rating 3.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↓ Cooked ↕

Queezle_Sister

14 years ago

★ ★ ★ ★ ★ 3/5

1 found this helpful Sign in to mark helpful

Indian puddings have a funny sort of texture. I like them, but they might be an acquired taste.

This recipe is made with cornmeal, sugar, milk, salt, baking soda, butter, eggs, molasses, cinnamon and ground ginger. First you cook it in a sauce pan, then you bake it.

The flavor is very mild (you might call it bland), its not very sweet, but is strangely enjoyable to eat.

Report