Alexandra Guarnaschelli'S Indian Pudding Recipe

Name: Alexandra Guarnaschelli'S Indian Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups whole milk; 4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the dish; 1/2 cup coarse cornmeal; 2 tablespoons all-purpose flour; 3/4 teaspoon kosher salt; 1/4 cup blackstrap molasses; 2 large eggs; 1/4 cup sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon grated nutmeg; 1/4 teaspoon ground allspice; 1/2 cup golden raisins; 1 1/2 cups unsweetened whipped cream or ice cream, for serving

Servings: persons

3 cups whole milk
4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the dish
1/2 cup coarse cornmeal
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/4 cup blackstrap molasses
2 large eggs
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/2 cup golden raisins
1 1/2 cups unsweetened whipped cream or ice cream, for serving

1
Preheat the oven to 250u00b0F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
2
Make the batter: In a medium saucepan, combine the milk and butter and warm over low heat until the butter melts.
3
In a medium bowl, whisk together the cornmeal, flour, and salt. In a separate bowl, whisk together a little of the milk mixture and the molasses and then whisk this into the cornmeal. Add the entire cornmeal mixture to the pan and whisk until the ingredients are fully integrated. Cook, stirring constantly, for 2 minutes.
4
Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mix to temper the eggs. Pour everything into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice, and raisins. Remove from the heat.
5
Bake the pudding: Pour into the baking dish and bake until it looks like a slightly moist version of corn bread or a steamed pudding, 2 hours. Allow the pudding to cool for 15 minutes before topping with the whipped cream.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups whole milk, 4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the dish, 1/2 cup coarse cornmeal, 2 tablespoons all-purpose flour, and more.

Yes, Alexandra Guarnaschelli'S Indian Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Alexandra Guarnaschelli'S Indian Pudding

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