Two of my favorite YouTube channels that feature historical recipes, Townsends (Colonial America) and English Heritage (Victorian England) recently did a crossover video. Mr. Townsend sent Mrs. Crocombe the ingredients and recipe for "an Indian pudding". He chose the dish because it combined the Old World with the New--Puddings were quite popular in England at the time and yet the items in this one, particularly blueberries, cornmeal, and maple syrup, are native to the United States. It looked so delicious--and thankfully, English Heritage always shares the recipes in the decriptions of their videos--that I had to try it myself. Made it yesterday and it's absolutely delicious. My sister, Heather, agrees, too. Here's my typed-out version of the recipe: Corn Pudding 4 cups milk 1 1/3 cups cornmeal 1/2 cup (1 stick) butter, room temperature 4 eggs Sugar, to taste (I used 1/2 a cup) Cinnamon, to taste (I used 2 t. each of the spices) Ginger, to taste Nutmeg, to taste 3/4 cup dried blueberries Maple syrup Over medium heat, heat the milk until it’s hotter than lukewarm, but not quite simmering. Add the cornmeal, stirring continuously. Stir until the mixture thickens. Let stand until cool enough to add the eggs and butter. Preheat the oven to 320°F. To the cornmeal mixture, add the eggs and butter. Add sugar and spices to taste. Add the blueberries. Pour the pudding into a well-greased 8X8 dish and bake for 1 hour. Serve warm or cold with maple syrup. Original video: https://www.youtube.com/watch?v=fU43YzYm57s&t=63s #FeedingCreatively #Townsends #EnglishHeritage #MrsCrocombe #ColonialCooking #ColonialDesserts #CornPudding https://www.instagram.com/p/Bp0RNpInE95/?utm_source=ig_tumblr_share&igshid=bpfsiceurm51
