World Flavors Cookbook

Indian Pudding

Slow-baked cornmeal and molasses pudding from colonial New England — a warm, custardy, spiced dessert that predates the American Revolution.

Cuisine: United States

Ingredients

• 4 cups whole milk
• 1/2 cup yellow cornmeal
• 1/3 cup molasses
• 1/4 cup brown sugar
• 3 tbsp butter
• 2 eggs, beaten
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/2 tsp salt
• Vanilla ice cream for serving

Instructions

1. Preheat oven to 300F.
2. Heat 3 cups milk until simmering. Slowly whisk in cornmeal.
3. Cook, stirring constantly, 10 minutes until thick.
4. Remove from heat. Stir in molasses, brown sugar, butter, spices, and salt.
5. Temper eggs with a little hot mixture, then add to pot.
6. Pour into a greased baking dish.
7. Pour remaining 1 cup cold milk over the top (do not stir).
8. Bake 2 hours until set and deeply browned.
9. Serve warm with vanilla ice cream.