National Indian Pudding Day

The story

National Indian Pudding Day, observed on November 13th, celebrates a centuries-old New England favorite with a rich history dating back to the seventeenth century. Initially born out of necessity due to a shortage of wheat, English colonists transformed hasty pudding into a corn-based delight, calling it Indian pudding for its use of cornmeal. The original simple mixture of cornmeal, milk, and molasses evolved over time, incorporating ingredients like cinnamon, ginger, butter, eggs, raisins, and nuts. The slow baking process yields a custard-like texture distinct from the original porridge-like hasty pudding. While Indian pudding once graced most American cookbooks before 1900, its popularity waned in the twentieth century with the rise of commercial puddings, attributed to its lengthy cooking time. Today, it enjoys a resurgence during autumn holidays, especially in New England homes. The origins of National Indian Pudding Day, though somewhat obscure, tie back to the first Thanksgiving in 1621 when Indian pudding was part of the menu. The term “Indian” refers to the use of Native American cornmeal rather than the indigenous people. Despite its unassuming appearance, Indian pudding delights taste buds with its blend of cornmeal, milk, sweeteners, and spices, often paired with vanilla ice cream or whipped cream for added flavor.