Buongiorno amici:

In the 70s, in many of the diners and restaurants in New England, you could taste Indian pudding. Somehow with the introduction of newer and eclectic desserts, the pudding slowly lost its appeal. The British occupation and its members introduced the creamy custard.

The Anglo Saxons 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 to substitute the grain. Hence the name of Indian pudding because the natives widely used cornmeal at the time.

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