Ingredients for Baked Indian Pudding
- 5 cups whole milk (divided)
- Blackstrap Molasses
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- Yellow Cornmeal
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup raisins
How to Make Baked Indian Pudding
- Preheat oven to 375°F (190°C).
- In a greased 2-quart casserole dish or stone crock, whisk together the cornmeal, molasses, sugar, melted butter, salt, baking soda, eggs, cinnamon, nutmeg, and raisins.
- Gradually whisk in 3 cups of hot milk until smooth.
- Pour batter into the prepared casserole dish.
- Bake, uncovered, for 1 hour.
- Reduce oven temperature to 275°F (135°C).
- Gradually stir in the remaining 2 cups of milk.
- Cover the casserole dish and continue baking for 3-4 hours, stirring every 30-45 minutes. The pudding is done when it's set and slightly puffed.
- Let cool slightly before serving warm with whipped cream or vanilla ice cream.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
25g
Fat
41g
Carbs
8g
