Indian Pudding Recipe

Name: Indian Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 cups whole milk; 1/2 cup medium- or fine-grind yellow cornmeal; 1/4 cup light or dark molasses; 3 tablespoons light or dark brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/8 teaspoon baking soda; Pinch of salt; 1 teaspoon vanilla extract; 1 large egg; 1 large egg yolk; 3 tablespoons unsalted butter, cut into pieces; 1/2 cup light cream or evaporated milk

Servings: persons

3 1/4 cups whole milk
1/2 cup medium- or fine-grind yellow cornmeal
1/4 cup light or dark molasses
3 tablespoons light or dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon baking soda
Pinch of salt
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
3 tablespoons unsalted butter, cut into pieces
1/2 cup light cream or evaporated milk

1
In a medium-size saucepan, heat 2 3/4 cups of the whole milk over medium heat.
2
In a small bowl, combine the remaining 1/2 cup of milk with the cornmeal and whisk until smooth.
3
Pour the cornmeal mixture into the hot milk, whisking constantly.
4
Cook until it begins to thicken, stirring constantly to avoid lumps.
5
Whisk in the molasses, brown sugar, cinnamon, nutmeg, baking soda, salt, and vanilla.
6
Beat the whole egg and yolk together in a small bowl; add a spoonful of the hot cornmeal mixture and beat well to avoid curdling.
7
Add another spoonful of the hot mixture, stir, then pour the egg mixture into the saucepan and whisk to combine.
8
Remove from the heat.
9
Grease the slow cooker with 1 tablespoon of the butter.
10
Pour the cornmeal pudding mixture into the cooker and stir in the remaining 2 tablespoons of butter until melted.
11
Pour in the light cream in a circular motion; do not stir.
12
Cover and cook on LOW until the pudding is set, 8 1/2 to 9 hours.
13
Serve warm, spooned into individual bowls.

445

kcal

Calories

Fat

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.
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 13 ingredients. The key ingredients include: 3 1/4 cups whole milk, 1/2 cup medium- or fine-grind yellow cornmeal, 1/4 cup light or dark molasses, 3 tablespoons light or dark brown sugar, 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.

That's it — enjoy your meal!

Indian Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions