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Baked Indian Pudding Recipe

Indulge in the warm, comforting flavors of this classic Baked Indian Pudding! This family-adapted recipe boasts a rich, molasses-spiced cornmeal pudding baked to golden perfection. It's a delightful twist on a traditional dessert, perfect for chilly evenings. Serve warm with a dollop of whipped cream or vanilla ice cream for the ultimate treat.

Prep Time 20 mins
Cook Time 375 mins
Calories 266 kcal
Protein 17g
Rating 5.0 (1 Reviews)
Baked Indian Pudding 107

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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

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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.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

25g

Fat

41g

Carbs

8g

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Sweets & Sides Desserts The Americas American Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

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