Connecticut Indian Pudding
A slow-baked cornmeal and molasses pudding, spiced with ginger and cinnamon, served warm with a scoop of vanilla ice cream.
- Prep
- 15 min
- Cook
- 150 min
- Total
- 165 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Baking dish
- •Double boiler or heavy saucepan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 8
- carbs
- 44
- protein
- 5
- calories
- 260
Instructions
- 1
Preheat your oven to 300°F. Butter a baking dish.
- 2
Heat 4 cups of milk in a saucepan until very hot and steaming, but not boiling.
- 3
Slowly whisk in the cornmeal. Cook and stir constantly for about 10 minutes until thickened.
- 4
Stir in the molasses, brown sugar, butter, ginger, cinnamon, and salt.
- 5
Whisk the eggs with the remaining 1 cup of cold milk. Slowly stir this into the warm cornmeal mixture.
- 6
Pour the mixture into the prepared baking dish.
- 7
Bake uncovered for 2 to 2.5 hours. It is ready when set but still slightly jiggly in the center.
- 8
Serve warm. Top with vanilla ice cream or cream.
Chef's tips
Bake low and slow. The long, gentle bake is what gives this traditional cornmeal pudding its soft, custardy texture.
Storage
Refrigerate covered up to 4 days.
Reheating
Warm individual portions in a low oven or microwave until just heated through.
Common mistakes to avoid
- •Baking at too high a temperature and curdling the custard
- •Rushing the bake time and leaving the center too runny
Serving suggestions
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