(101) INDIAN PUDDING RESURGENCE

In the 70s, Indian pudding could be found in many of the diners and restaurants in New England. Somehow with the introduction of newer and eclectic desserts, the pudding slowly lost the appeal. Possibly brought with the British occupation, who seemed to enjoy something similar called "hasty pudding," a concoction of wheat flour with milk or water, cooked until it thickened. When wheat became scarce in New England, the early settlers began using cornmeal, in substitution to the grain. Hence the name of Indian pudding because cornmeal was widely used by the natives at the time. Read the full transcript HERE Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation For recipes, visit the chef blog. Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Produced by SIMVAL Communications. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.