Indian Pudding Recipe Recipe

Name: Indian Pudding Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups milk; 1/2 cup cornmeal; 2 tablespoons butter; 1/2 cup molasses; 1/2 cup maple syrup (preferably Grade B); 1 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger; Pinch nutmeg; 2 eggs, well beaten

Servings: persons

1
Preheat oven to 325u00b0F. Butter a 2-quart casserole dish.
2
In a medium pot, bring milk to a gentle simmer. Very slowly whisk in cornmeal briskly to prevent clumping. Cook for 20 minutes, adjusting heat to maintain a gentle simmer, until mixture has thickened and coats the back of a spoon well. Remove from heat. Stir in the butter, molasses, maple syrup, salt, and spices until well blended. In a small bowl, whisk the eggs. Slowly whisk about 1/4 cup of the hot pudding mixture into the eggs, then whisk the tempered mixture back into the pot. This prevents the eggs from scrambling.
3
Pour mixture into a buttered casserole dish and bake about 11/2 hours, until center is set (the center will still be soft, but you don't want it to look liquidy). You can set this dish into a pan of hot water while baking if you prefer. Remove from oven and let sit at least 20 minutes. Serve warm with vanilla bean ice cream.

377

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 10 ingredients. The key ingredients include: 4 cups milk, 1/2 cup cornmeal, 2 tablespoons butter, 1/2 cup molasses, and more.

Yes, Indian Pudding Recipe 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 Recipe

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