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Indian Pudding


  • 2 cups raisins or apricots or other dried fruit
  • 2 cups cornmeal
  • One-half cup finely chopped nuts (pecans, walnuts)
  • 4 cups water
  • One-fourth teaspoon ground ginger
  • One-fourth cup butter
  • One-half teaspoon nutmeg
  • One-half cup honey or maple syrup
  • One-fourth cup grated apple


  • Mix the raisins and nuts with the cornmeal. Boil the water and stir in the cornmeal blend until it starts to thicken, 10 to 15 minutes. Stir in the other ingredients and spread in a two and one-half quart casserole or baking dish, buttered lightly. Place the pan inside of another larger pan filled with 1 inch of water (a water bath) and bake at 350 degrees for close to 2 hours or until set and golden brown. Let cool and serve as is or with whipped cream or berries. This one isn't a good school treat, but something the kids might make for a side dish at dinner. Just be careful not to burn fingers when you're scooping out the seeds. You could just scoop them out beforehand and place the top on to seal it. I should have tried it that way and it's probably a lot easier.