Indian Pudding Recipe

Name: Indian Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: FOR THE PUDDING:; 2-1/2 Tablespoons Butter, Divided Use; 4 cups Half-and-half, Divided; 5 Tablespoons Yellow Cornmeal; 1/3 cups Molasses; 1/3 cups Maple Syrup; 1/4 teaspoons Salt; 1/4 teaspoons Cinnamon; 1/2 teaspoons Nutmeg; 1/2 teaspoons Ground Ginger; 1 whole Egg, Beaten; _____; FOR THE BUTTERSCOTCH CREAM:; 1 cup Brown Sugar, Packed; 1/4 cups Light Corn Syrup; 4 Tablespoons Butter, cut into pieces; 1/4 teaspoons Kosher Salt; 1-1/2 cup Heavy Cream, Divided Use

Servings: persons

FOR THE PUDDING:
2-1/2 Tablespoons Butter, Divided Use
4 cups Half-and-half, Divided
5 Tablespoons Yellow Cornmeal
1/3 cups Molasses
1/3 cups Maple Syrup
1/4 teaspoons Salt
1/4 teaspoons Cinnamon
1/2 teaspoons Nutmeg
1/2 teaspoons Ground Ginger
1 whole Egg, Beaten
_____
FOR THE BUTTERSCOTCH CREAM:
1 cup Brown Sugar, Packed
1/4 cups Light Corn Syrup
4 Tablespoons Butter, cut into pieces
1/4 teaspoons Kosher Salt
1-1/2 cup Heavy Cream, Divided Use

1
Preheat the oven to 300 degrees.
2
Grease a 1 1/2 quart souffle mold or pie plate with 1 Tablespoon of butter, set aside. Heat 3 cups of half-and-half in a saucepan until it is close to a boil. Add the cornmeal and reduce the heat to low. Stir until the mixture thickens, about 5 minutes. Remove from the heat and add the remaining butter, molasses, maple syrup, salt, cinnamon, nutmeg, ginger and egg.
3
Pour into the prepared dish. Place in the oven and bake for 30 minutes. After 30 minutes, pour the remaining cup of cold half-and-half over the pudding and return to the oven. Cook for 1 1/2 hours to 1 3/4 hours until the top is brown and crisp. Serve warm with whipped cream or the following butterscotch cream.
4
Butterscotch cream:
5
In a heavy saucepan, heat the brown sugar, corn syrup, butter and salt. Cook until the sugar has dissolved and the mixture starts to bubble, about 5 minutes. Stir with a wooden spoon during the first 2 minutes but do not stir after that point. Remove the pan from the heat and very carefully add 1/2 cup of the cream. Let the sauce cool to room temperature. In a bowl combine the remaining cream (1 cup) and 1/3 cup of the butterscotch sauce. Beat on high until stiff peaks form, 2-3 minutes. Reserve the rest of the sauce to enjoy on any treat you like such as ice cream. And top your pudding with the beaten cream/butterscotch topping. Enjoy!

No nutrition data on file — estimate from the ingredient list.

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 18 ingredients. The key ingredients include: FOR THE PUDDING:, 2-1/2 Tablespoons Butter, Divided Use, 4 cups Half-and-half, Divided, 5 Tablespoons Yellow Cornmeal, and more.

Yes, 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.

Indian Pudding

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