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Classic New England Indian Pudding Dessert

A comforting, old-fashioned dessert featuring a creamy cornmeal pudding flavored with rich molasses, maple syrup, and warm spices, perfect for chilly nights and family gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 1750
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups whole milk Use fresh whole milk for best results.
  • 1/2 cup yellow cornmeal Whisk carefully if using fine cornmeal.
  • 1/2 cup unsulphured molasses For a bolder flavor, substitute with blackstrap molasses.
  • 1/4 cup pure maple syrup Honey can be used as an alternative.
  • 2 tbsp unsalted butter, softened Plus more for greasing the dish.
  • 2 large eggs, beaten Temper the eggs to avoid scrambling.
  • 1 tsp table salt
  • 2 tsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp freshly grated nutmeg
  • Vanilla ice cream or sweetened whipped cream For serving.

Method
 

Preparation
  1. Preheat the oven to 300°F and butter a 1 1/2-quart baking dish.
  2. In a double boiler or a heavy saucepan, heat the whole milk over medium heat to a gentle simmer.
Cooking the Pudding
  1. Slowly whisk in the yellow cornmeal to avoid lumps, and cook for about 15 minutes until thickened.
  2. Remove from heat and stir in unsulphured molasses, pure maple syrup, softened butter, beaten eggs, salt, sugar, cinnamon, ginger, and nutmeg. Ensure the mixture is smooth.
Baking
  1. Pour the pudding into the prepared baking dish and bake for about 2 hours, or until the edges are set and the center jiggles slightly.
Serving
  1. Let the pudding rest for 15 minutes before serving. Top with vanilla ice cream or whipped cream as desired.

Notes

This pudding can be made ahead and stores well. It tastes great warm, at room temperature, or chilled, making it perfect for gatherings.