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: 2 ½ cups milk; 1 cup yellow cornmeal; 1 cup unsulphured molasses; 2 tablespoons flour; 1 ½ teaspoons grated fresh ginger; ½ teaspoon cinnamon; ½ teaspoon salt; ¼ teaspoon nutmeg; 3 large eggs, separated; 1 teaspoon baking powder; vanilla ice cream; pure maple syrup

Servings: persons

2 ½ cups milk
1 cup yellow cornmeal
1 cup unsulphured molasses
2 tablespoons flour
1 ½ teaspoons grated fresh ginger
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
3 large eggs, separated
1 teaspoon baking powder
vanilla ice cream
pure maple syrup

1
Heat oven to 375 degrees.
2
Butter shallow 2-quart baking dish.
3
Combine milk and cornmeal in large saucepan.
4
Bring to boil, whisking; reduce heat and simmer, stirring constantly, 5 minutes.
5
Remove from heat and whisk in molasses, flour and seasonings, then yolks.
6
(Can be made ahead.
7
Cover and let stand at room temperature up to 1 hour.)
8
Whisk in baking powder.
9
Beat egg whites in large mixer bowl to soft peeks.
10
Fold egg whites into cornmeal mixture.
11
Pour into prepared dish.
12
Bake 35 to 40 minutes, until center is just set.
13
Serve warm with vanilla ice cream and maple syrup.

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 12 ingredients. The key ingredients include: 2 ½ cups milk, 1 cup yellow cornmeal, 1 cup unsulphured molasses, 2 tablespoons flour, 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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