Indian Pudding

Indian Pudding

A classic treat

  • 4 cups milk
  • 1/4 cup sugar
  • 1/2 cup molasses
  • 1/2 cup cornmeal
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter plus extra for buttering the dish
  • Vanilla ice cream for topping
  • 1/2 tsp salt
  1. Place 3-1/2 cups of the milk in a medium size saucepan and heat on medium temperature.
  2. Stir in the molasses and sugar and when they are thoroughly mixed, turn the heat to low.
  3. Preheat oven to 300 degrees F.
  4. Slowly sprinkle the cornmeal over the warm milk mixture, whisking until no lumps remain.
  5. When the mixture thickens in about 10 min­utes, add all remaining ingredients, except the reserved 1/2 cup milk.
  6. Turn off the heat.
  7. Grease a 9-inch-baking dish and turn the warm mixture into it then pour remaining milk over the top. Do not stir.
  8. Bake 2-1/2 or 3 hours until pudding is set.
  9. Serve hot in bowls with a scoop of vanilla ice cream on top. Pudding may also be served chilled and sliced.

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