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Psalm 78
. . . we will tell the next generation the praiseworthy deeds of the LORD, his power, and the wonders he has done. .
so the next generation would know them . . . and they in turn would tell their children.
Then they would put their trust in God and would not forget his deeds but would keep his commands.

Tuesday, February 15, 2011

Indian Pudding

Our Tapestry of Grace Year 2 studies have us in the Colonial America era. Here you see Edwards Academy kids, along with another family that partners with us for TOG discussion and projects, making Indian Pudding. As you can see, the boys weren't so sure about the aroma of cooking molasses, milk, and cornmeal.

The boys made a batch and the girls made a batch and each family enjoyed Indian Pudding for dessert. Unlike the colonists, we had our warm pudding over ice cream. Although the boys were pretty suspicious about it, in the end they found the pudding yummy.


Sharon said...

That expression on Lane's face is priceless!

Do you have the recipe or would that breach TOG copyright? Is cornmeal what I would call cornflour? And I have to admit I am not sure I know what molasses are either. I somehow imagine it's a bit like Golden Syrup (which is a bit like very thick maple syrup). Am I right?


Mrs. Edwards said...

The recipe is from another resource, but I don't think it is unique or exclusive.

1 tbsp butter
3 c. milk
1/3 c. molasses
1/3 c. cornmeal
1 tbsp butter
1/4 c. sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt

Preheat oven to 300ยบ.
Grease the bottom and sides of a baking dish with butter.
In a saucepan, combine milk and molasses. Gradually stir in cornmeal and cook over medium heat until mixture thickens, stirring constantly. (About ten minutes.)
Remove pudding from heat and stir in 1 tbsn butter.
In a small mixing bowl, beat egg. Then add sugar, cinnamon, ginger, and salt.
Gradually add egg mixture to hot cornmeal pudding.
Pour in greased backing dish and bake, uncovered, for about 1 1/12 hours or until pudding has thickened.

Here's the scoop on molasses:
I didn't even know for sure! It is a by-product of producing sugar from cane or beets. It is a very, very thick syrup and it quite dark, even black. One might substitute dark corn syrup if you needed to. Cornmeal is simply ground corn, a grainy flour texture. It must be the same as cornflour.


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