By The Associated Press

This dense, satisfying Indian pudding developed by Kathleen Curtin, a food historian at Plimoth Plantation in Plymouth, Mass., can be baked for 90 minutes for a classic New England dessert. Or, for a 21st century shortcut to an old tradition, the final cooking can be done in the microwave in just minutes.

Despite its name, Indian pudding is not a traditional Native American dish. Native Americans had neither milk nor molasses. But Indian pudding is descended from an Old World staple: hasty pudding, made from wheat flour, barley or oats, thickened with milk.