Indian Pudding
A slow-baked pudding of cornmeal, milk, and molasses, one of the oldest dessert traditions in colonial New England.
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Baking dish
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 8
- carbs
- 40
- protein
- 6
- calories
- 260
Instructions
- 1
Heat your oven to 300°F (150°C). Grease a baking dish with butter.
- 2
Heat 3 cups of the milk in a saucepan on the stovetop until it gently bubbles.
- 3
Slowly whisk in the cornmeal. Stir and cook until thick, about 5 minutes.
- 4
Take the pot off the heat. Whisk in the molasses, sugar, butter, cinnamon, ginger, and salt.
- 5
Whisk a little hot liquid into the beaten eggs to warm them gently. Stir the eggs back into the pot.
- 6
Pour the mix into the buttered baking dish. Pour the remaining 1 cup cold milk on top without stirring.
- 7
Bake uncovered for about 3 hours. It is done when set with a slight jiggle in the center.
- 8
Serve the pudding warm. Top with vanilla ice cream.
Chef's tips
Bake it low and slow so the pudding becomes soft and creamy instead of firm. A gentle jiggle in the center is normal. Serve warm with cold vanilla ice cream.
Storage
Refrigerate up to 4 days.
Reheating
Reheat individual portions in a low oven or microwave until warmed through.
Common mistakes to avoid
- •Baking at too high heat, which can make the milk separate and curdle.
- •Taking it out of the oven too early, leaving the center runny.
Serving suggestions
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