This Indian Pudding is adapted from An Olde Concord Christmas, a book from the Concord Museum in Concord Massachusetts. Its often made around Thanksgiving and Christmas here in New England, but I say its good anytime!
NYT Cooking: Indian pudding was a compromise. A mass of cornmeal, milk and molasses, baked for hours, it was born of the Puritans’ nostalgia for British hasty pudding and their adaptation to the ground-corn porridges of their Native American neighbors. Originally served as a first course, it grew sweeter (but not too sweet