Wells Family Genealogy

The study of my Family Tree

29 Dec 2017: Holiday Indian Pudding … needs improvement. December 29, 2017

I’m a little late in posting this, but over Thanksgiving Mom and I made an Indian Pudding.  Here’s a few photos of the process.

Boiling/Scalding the Milk.

Adding the Kenyon’s Cornmeal.

Heading into the oven.

Yep. It’s bubbling.

Served with ice cream.

Not so sure about the consistency.

It tasted okay but the consistency was off.  The Indian Pudding I had at the restaurant in Rhode Island last October was really … the consistency of pudding.  Mine – not so much.

I’m pretty sure the form it needs to have before going into the oven needs to be less watery. I think this because all the cornmeal settled at the bottom of the dish.  When you look at the photo above, you can see a darker layer at the bottom which is the cornmeal separated from the other ingredients.  The pudding I had in October had consistent cornmeal throughout. Not sure how to achieve this with the recipe I was using.

Anyone have any suggestions?

I’m also wondering if I should have cooked it in a different type of dish. Anyone have any thoughts on that?

For Christmas, Mom and I tried Indian Pudding in a can. I purchased this can at the country store in Mystic Village in Mystic, CT when I was up there last October. I think I paid like $8 or $9 for the can. Crazy, I know, but I couldn’t resist. It was Look’s Atlantic Premium Indian Pudding.

Great job on the graphics on the can.

I paid $8 for this?

Humm … not so sure about the aesthetic appeal of this product outside of the can.  It tasted … meh.  I had a few bites and took a pass on the rest. Ate around it to finish the ice cream.

Over Thanksgiving, Mom and I tried our hand at Johnny Cakes again.  We did pretty good. They make a nice Thanksgiving breakfast. I pulled down an old cast iron skillet from the attic to cook them in since I was informed this was a definite necessity.  And yes, we used lots of real butter as well.

Mom in the kitchen.

Me and our creations.

While up in Rhode Island, I picked up this bottle of real Rhode Island Maple Syrup. Bought it at Ma and Pa’s store in Hopkinton.  Made a nice addition to our Johnny Cakes. I’m still a little confused as to why some Rhode Islanders are insistent Johnny Cakes are NOT to be served with maple syrup, yet every restaurant I saw them at in RI only served them for breakfast and put down a bottle of maple syrup in front of you.  What’s up with that?