Ingredients for Indian Pudding
- Whole Milk
- 1/2 cup fine yellow cornmeal
- 1/2 cup molasses
- Unsalted Butter
- 1/2 cup packed light brown sugar
- Kosher Salt
- Ground Ginger
- Ground Cinnamon
- Ground Nutmeg
- Vanilla Extract
- Whipped Cream
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How to Make Indian Pudding
- Preheat oven to 350°F (175°C). Grease a large (approximately 2-quart) casserole dish.
- In a large saucepan, heat 3 cups whole milk over medium-high heat until it comes to a boil.
- In a medium bowl, whisk together 1 cup whole milk and 1/2 cup fine yellow cornmeal until smooth. Ensure there are no lumps.
- Slowly whisk the cornmeal mixture into the boiling milk, stirring constantly to prevent lumps from forming.
- Reduce heat to low and simmer, stirring frequently, for 15 minutes, or until the pudding has thickened.
- Remove from heat and stir in 1/2 cup molasses, 2 tablespoons unsalted butter (melted), 1/2 cup packed light brown sugar, 1/4 teaspoon salt, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 teaspoon vanilla extract.
- Pour the pudding mixture into the prepared casserole dish.
- Place the casserole dish in a larger roasting pan. Place the roasting pan on the oven rack, pulling the rack out halfway.
- Carefully pour enough hot water into the roasting pan to come halfway up the sides of the casserole dish.
- Cover the casserole dish tightly with aluminum foil.
- Bake for 1 hour. Remove the foil and bake for an additional 90 minutes, or until the pudding is set and the top is lightly browned.
- Let the pudding cool completely in the casserole dish on a wire rack for at least 30 minutes before serving.
- Serve warm or cold, topped with whipped cream or a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
126g
Fat
30g
Carbs
14g
