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This Indian Pudding from Robb Walsh's Texas Eats is a decidedly old fashioned dessert. It's a wonderfully wobbly custard made from cornmeal and eggs and sweetened with dark molasses. Warm spices are added to the mix along with a handful of chopped raisins.
Since this is a decidedly not-so-sweet sweet, topping off the Indian Pudding with a dollop of vanilla ice cream or whipped cream is pretty much a must.
What Worked: This early American dessert is lightly sweet and custardy with a pleasant hint of chew from the cornmeal.
What Didn't: If you're in market for over the top sweet, look elsewhere for dessert options.
Suggested Tweaks: Feel free to throw in your own spice blend; nutmeg, allspice, and anise would all work nicely in this pudding. Same goes for dried fruit.
As always with our Cook the Book feature, we have five (5) copies of Texas Eats to give away.