Baked Indian Pudding Recipe

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

1. Preheat oven to 375°F (190°C).
2. 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.
3. Gradually whisk in 3 cups of hot milk until smooth.
4. Pour batter into the prepared casserole dish.
5. Bake, uncovered, for 1 hour.
6. Reduce oven temperature to 275°F (135°C).
7. Gradually stir in the remaining 2 cups of milk.
8. 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.
9. Let cool slightly before serving warm with whipped cream or vanilla ice cream.