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Classic New England Indian Pudding Dessert

A cozy and comforting dessert featuring cornmeal and warm spices, perfect for cold evenings and holiday gatherings.
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Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, New England
Calories: 1800
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups whole milk Use fresh whole milk for creaminess.
  • 1/2 cup yellow cornmeal Whisk in slowly to avoid lumps.
  • 1/2 cup unsulphured molasses Rich sweetness.
  • 1/4 cup pure maple syrup For natural sweetness.
  • 2 tbsp unsalted butter, softened Plus more for greasing the dish.
  • 2 large eggs, beaten Tempered if necessary.
  • 1 tsp table salt
  • 2 tsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp freshly grated nutmeg
Serving Suggestions
  • Vanilla ice cream or sweetened whipped cream For topping.

Method
 

Preparation
  1. Preheat the oven to 300°F and butter a 1 1/2-quart baking dish.
  2. Set up a double boiler or use a heavy saucepan to bring the whole milk to a gentle simmer.
Cooking
  1. Slowly whisk in the yellow cornmeal and continue whisking for about 15 minutes until thickened.
  2. Stir in unsulphured molasses and remove from heat. Add maple syrup, butter, eggs, salt, sugar, cinnamon, ginger, and nutmeg.
  3. Pour the pudding into the prepared baking dish and bake for about 2 hours, until the edges are set and the center has a slight jiggle.
Serving
  1. Let the pudding rest for 15 minutes before serving, then top with ice cream or whipped cream.

Notes

Store leftover pudding covered in the refrigerator for up to 5 days. It will thicken as it chills. Can be frozen for up to 2 months. Reheat carefully to avoid curdling the eggs.