New England Indian Pudding Recipe

Name: New England Indian Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cornmeal; 2 cups hot milk; 1/4 cup sugar; 1/8 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ginger; 1/2 teaspoon cinnamon; 1/4 cup unsulphured molasses; 1 cup cold milk; 1/3 cup raisins (optional); 1/2 cup heavy cream, whipped; 1 dash nutmeg

Servings: persons

1/4 cup cornmeal
2 cups hot milk
1/4 cup sugar
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup unsulphured molasses
1 cup cold milk
1/3 cup raisins (optional)
1/2 cup heavy cream, whipped
1 dash nutmeg

1
Gradually stir the corn meal into the hot milk.
2
Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
3
Blend together sugar through cinnamon and add to corn meal mixture.
4
Stir in molasses and cold milk.
5
Fold in raisins if using.
6
Bake in a buttered 1-quart casserole at 275u00b0F 2 hours.
7
Serve warm topped with whipped cream, garnished with a dash of nutmeg.

278

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 12 ingredients. The key ingredients include: 1/4 cup cornmeal, 2 cups hot milk, 1/4 cup sugar, 1/8 teaspoon baking soda, and more.

Yes, New England 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.

New England Indian Pudding

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