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Desserts

Indian Pudding (Indian Pudding)

sjfegan

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6
Servings

Ingredients

  • 70g (1/2 cup) Cornmeal
  • 960ml (4 cups) Milk, divided
  • 170g (1/2 cup) Molasses
  • 2 tbsp butter
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 2 eggs, beaten
  • Pinch of salt

Method

  1. Heat 3 cups of the milk in a saucepan until just simmering.
  2. Gradually whisk in the cornmeal, stirring constantly, and cook for 8–10 minutes until thickened.
  3. Remove from heat and stir in the molasses, butter, ginger, cinnamon and salt.
  4. Whisk a little of the warm mixture into the beaten eggs to temper them, then stir this back into the pot.
  5. Preheat the oven to 150°C (300°F).
  6. Pour the mixture into a greased baking dish, then pour the remaining 1 cup of milk over the top without stirring.
  7. Bake for 2.5–3 hours until set with a slight jiggle in the centre.
  8. Serve warm.

Introduction: A slow-baked cornmeal pudding sweetened with molasses, a beloved and enduring colonial dessert reflecting the New World grain colonists embraced.

Cultural Background: Indian pudding takes its name from the colonial-era term for corn (‘Indian corn’), the dish itself an adaptation of English milk puddings using cornmeal in place of wheat, becoming a particularly cherished New England dessert.

Tips: Pouring the remaining milk over the top without stirring creates the traditional layered, custardy texture. A long, slow bake is essential for this pudding’s characteristic dense, rich texture.

Variations: Serve with a scoop of vanilla ice cream, a later but beloved pairing. Adjust the spices to taste for a more or less pronounced warmth.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat gently in an oven at 150°C (300°F) for 20–25 minutes, or serve at room temperature.

Nutrition: Per serving (approx.): 260 kcal, 8 g protein, 9 g fat, 38 g carbohydrate.

FAQs:

Q: Why is it called ‘Indian pudding’?

A: The name reflects the colonial-era term ‘Indian corn’ for maize, distinguishing this cornmeal-based pudding from traditional English wheat-based puddings.

Q: Why does it need to bake for so long?

A: The extended, slow baking time is essential for developing the pudding’s characteristic dense, rich texture and deep flavour from the molasses.

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