Indian Pudding
A classic New England dessert rich with molasses and warm spices, featuring a creamy cornmeal base baked to perfection and traditionally served with vanilla ice cream.
This recipe is american style, dessert, scaled for 10 servings, with 35 min prep and 60 min cook.
Prep: 35 min · Cook: 60 min · Total: 95 min · Serves: 10
Quick cooking notes
- Core ingredients include milk, water, yellow cornmeal, molasses.
- Follow all 9 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 10 servings.
Ingredients
- 3 cups milk
- 2 cups water (hot)
- 0.75 cup yellow cornmeal
- 0.5 cup molasses
- 0.25 cup all-purpose flour
- 1 large egg
- 2 tbsp unsalted butter
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp salt
- 4 scoops vanilla ice cream (for serving)
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- Bring 2 cups milk and hot water to a gentle boil in a saucepan.
- Slowly whisk in cornmeal and cook until thick, about 12–14 minutes.
- Remove from heat and stir in butter.
- In a bowl, whisk molasses, flour, egg, cinnamon, ginger, and salt.
- Gradually mix into the cornmeal mixture.
- Pour into baking dish and add remaining milk on top.
- Bake for about 1 hour until set but still soft.
- Cool slightly and serve with vanilla ice cream.
Nutrition (per serving)
- Calories: 210
- Protein: 4 g
- Fat: 5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Sugar: 18 g
- Sodium: 160 mg
Nutrition values are estimates based on stored ingredient totals and serving size.