Puritan women learned to make pudding from the Indians. In New England it always shared the brick oven with Baked Beans. It’s a hearty curdy porridge made of corn meal and milk and sweetened with molasses. November 13th is National Indian Pudding Day, so what better time to introduce my Chocolate Indian Pudding Recipe.
Nearly every America cookbook has a recipe for Indian Pudding. One of my favorite recipes is by Amelia Simmons found in her book, American Cookery printed in 1796. Amelia was known for her “good plain cooking” and she has “A Nice Indian Pudding Recipe” It’s hard reading through the crazy “f” and “s” thing which is, of course, historically accurate but difficult for me to read. Amelia actually had 3 variations of Indian Pudding I’ll do my best to translate them for you.
A Nice Indian Pudding
No. 1. 3 pints scalded milk, 7 spoons fine Indian meal, stir well together while hot, let stand to till cooled; add 7 eggs, half pound raisins, 4 ounces butter, spice and sugar and bake one and half hour.
No. 2. 2 pints scalded milk to one-pint meal salted; cool, add eggs, 4 ounces butter, sugar or molasses and spice. It will include two and half hours baking
No. 3. Salt a pint of meal, wet with one-quart milk, sweeten put into a strong cloth, brass or bell metal vessel, stone or earthen pot, secure from wet and boil 12 hours.
Not sure I want to be tending the fire in my hearth fireplace for 12 hours, so checked with Betty Crocker and used her recipe from 1950 to base my Chocolate Indian Pudding on. I’ve replaced the corn meal with hazelnut meal and the molasses with American Heritage Chocolate for a delightful slow cooked pudding.
Chocolate Indian Pudding
Temperature: 300 degrees
Time: 2 ½ hours
Serving: 6 servings
¼ cup Hazelnut Meal
1 cup cold salted water (1 tsp of salt)
2 cups scalded milk
1 tbsp. butter
1 cup American Heritage Historic Chocolate Drink Mix, melted
1 tsp coconut oil
1 egg, well beaten
1 tsp. cinnamon
½ tsp. ginger
1 cup of additional cold milk
Scald milk (bring to just the boiling point) In small sauce pan add milk and pieces of butter
Tip: My mother always told me by cutting up pieces of the butter and adding it to the milk, as soon as the butter has melted, the milk is scalded.
Add Hazelnut meal and cold salted water to the scalded milk, bring to a boil and continue to boil and stir for 10 minutes.
In Microwave safe bowl, microwave the American Heritage Historic Chocolate for 2 minutes. After 1 minute 30 seconds take the chocolate out of the microwave and stir, heat for an additional 30 seconds. Add 1 teaspoon of coconut oil to the hot chocolate and stir. Set aside to cool.
In a medium mixing bowl, beat egg and then add in sugar, cinnamon, nutmeg and scalded milk mixture and stir until well blended
Add melted chocolate and thoroughly stir and pour into 1 ½ quart casserole pan.
Bake for ½ hour remove and stir in 1 cup of cold milk,
Bake for an additional two hours. It will be soft and look slightly curdled.
Serve warm or cold with whipped cream or ice cream
A new turn to an old fashion recipe into a new family tradition!
To order the American Heritage Chocolate Drink and other American Heritage products shop on-line at The Old North Church Gift Shop at: http://old-north-church-gift-shop.myshopify.com/