Indian Pudding
15m prep 1h 15m cook 1h ready
6 to 8 servings A truly warming dessert, with a taste and texture somewhat like pumpkin pie. This dish is a descendant of the British “hasty pudding.” Early American settlers substituted cornmeal, or “Indian meal,” for the traditional wheat, as cornmeal was much more readily available. Preheat the oven to 325°F. Generously butter a 1 ½- to 2-quart baking dish.
Ingredients
- ⅔ cup cornmeal
- 4 cups whole milk
- ⅓ cup sugar
- ¼ cup molasses
- 2 large eggs
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- ½ teaspoon ground ginger
- ⅛ teaspoon grated or ground nutmeg
- ⅛ teaspoon salt
- Vanilla ice cream or cream
Let's Cook
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Step 1.
Measure into a large heavy saucepan: ⅔ cup cornmeal
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Step 2.
Stir in, very gradually at first to prevent lumps: 4 cups whole milk
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Step 3.
Stirring constantly, bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring frequently, until thick, about 5 minutes. Remove from the heat and whisk in: ⅓ cup sugar; ¼ cup molasses; 2 large eggs; 2 tablespoons unsalted butter, cut into pieces; 1 teaspoon ground cinnamon; 1 teaspoon vanilla; ½ teaspoon ground ginger; ⅛ teaspoon grated or ground nutmeg; ⅛ teaspoon salt
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Step 4.
Turn the pudding into the prepared dish. Bake in a water bath until the center looks firm but still slightly quivery when the dish is shaken, about 1 hour 10 minutes. A dark crust will form on top. Serve warm with: Vanilla ice cream or cream
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