Indian Cranberry Pudding Recipe

Name: Indian Cranberry Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup maple syrup; 3-5 tablespoons brown sugar, to taste; 1/2 cup fresh cranberries, chopped roughly in half or so; 1/2 teaspoon or 1/4 tsp. nutmeg, to taste; pinch of salt; 1 teaspoon cinnamon; 1 teaspoon fresh grated ginger; 2 cups whole milk; 1/2 cup corn meal, yellow or white; 1 egg, beaten; 1/4 cup blackstrap molasses; 1 cup buttermilk, or whole milk; 1 tablespoon lemon zest; 2-3 tablespoons unsalted butter for pan and topping; 1 teaspoon to 1 tablespoon of ground sumac, optional; 1 tablespoon demerara sugar; warm maple syrup; splash of bourbon or brandy, optional; great vanilla ice cream, or possibly ginger ice cream; fresh grating of nutmeg, optional finish; 2-3 ounces toasted pecans or walnuts, optional garnish

Servings: persons

1/4 cup maple syrup
3-5 tablespoons brown sugar, to taste
1/2 cup fresh cranberries, chopped roughly in half or so
1/2 teaspoon or 1/4 tsp. nutmeg, to taste
pinch of salt
1 teaspoon cinnamon
1 teaspoon fresh grated ginger
2 cups whole milk
1/2 cup corn meal, yellow or white
1 egg, beaten
1/4 cup blackstrap molasses
1 cup buttermilk, or whole milk
1 tablespoon lemon zest
2-3 tablespoons unsalted butter for pan and topping
1 teaspoon to 1 tablespoon of ground sumac, optional
1 tablespoon demerara sugar
warm maple syrup
splash of bourbon or brandy, optional
great vanilla ice cream, or possibly ginger ice cream
fresh grating of nutmeg, optional finish
2-3 ounces toasted pecans or walnuts, optional garnish

1
Mix the syrup, salt, and sugar with spices together. Combine with the chopped cranberries. Let sit.
2
Scald 2 cups of milk in a sauce pan. Quickly whisk in the corn meal, stirring continuously. You can use a double boiler, but I live dangerously.
3
Whisk in the beaten egg and molasses. Cook for about 5 minutes. It should thicken up nicely. Add the cranberry mix and cook for another 5 minutes.
4
Whisk in the buttermilk (or regular milk) thoroughly. Add the lemon zest.
5
Pour into a generously buttered 2 quart baking dish. Sprinkle the top with sumac and demerara sugar, maybe a dash of cinnamon. Add a few curls of unsalted butter, too. Place the dish in a bath of hot water for best results, but you can avoid this step if it seems like one step too many at this point. Bake in a 300 degree oven for about 2 hours (it beats 7!) until the pudding has the thickness of a moist bread pudding. Check midway to stir the pudding. Stir the pudding again in the final hour, too. Take out and let cool for 20-30 minutes.
6
Scoop the warm pudding onto plates and top with warm maple syrup, a splash of spirit and a grating of nutmeg. Top with vanilla or ginger ice cream and a sprinkle of nuts.

1203

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1/4 cup maple syrup, 3-5 tablespoons brown sugar, to taste, 1/2 cup fresh cranberries, chopped roughly in half or so, 1/2 teaspoon or 1/4 tsp. nutmeg, to taste, and more.

Yes, Indian Cranberry 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.

That's it — enjoy your meal!

Indian Cranberry Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions