Serious Eats: Recipes
Robb Walsh's Indian Pudding
[Photograph: Laurie Smith]
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.
Reprinted with permission from Texas Eats by Robb Walsh. Copyright © 2011. Published by Ten Speed Press. Available wherever books are sold. All rights reserved.
