Craving a dessert that’s rich, creamy, and full of nostalgic flavors? This recipe for Indian pudding is the perfect choice. Known for its silky texture and warming spices, this dessert has roots in colonial New England, where settlers combined molasses and cornmeal to create this delightful pudding. Cozy up with a bowl of this comforting treat and experience the essence of a true American classic.
Indian Pudding Recipe
Cuisine: Indian, EnglishDifficulty: Medium6
servings10
minutes2
hours290
kcalIndian Pudding, a traditional New England dessert, combines cornmeal, molasses, and warm spices to create a luscious, creamy pudding baked to perfection. This cozy treat is best served warm with a scoop of vanilla ice cream or whipped cream.
Ingredients
4 cups whole milk
½ cup cornmeal
½ cup molasses
¼ cup brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
2 tbsp butter
1 tsp vanilla extract
½ cup raisins (optional)
Directions
- Preheat the Oven: Set your oven to 300°F (150°C).
- Prepare the Base: In a heavy-bottomed saucepan, bring milk to a gentle simmer. Slowly whisk in the cornmeal, stirring constantly until thickened, about 5–7 minutes.
- Combine Ingredients: Add molasses, brown sugar, cinnamon, ginger, salt, and butter to the mixture. Cook on low, stirring often, for another 5 minutes.
- Bake the Pudding: Pour the mixture into a buttered 1.5-quart baking dish. Bake for 2 hours, stirring every 30 minutes. Add vanilla extract and raisins in the last 30 minutes of baking if desired.
- Serve: Let the pudding cool slightly before serving warm, topped with whipped cream or a scoop of vanilla ice cream.
Notes
- Baking the pudding at a low temperature allows for a smoother, creamier consistency.
- Stirring the pudding while baking prevents a skin from forming on top.
Tips for the best Indian Pudding Recipe
- Control Sweetness: Adjust molasses and brown sugar to taste.
- Add Texture: Try adding chopped nuts or coconut flakes for a twist.
- Serve Fresh: You can enjoy Indian pudding best when it is warm, straight from the oven.
Recipe Variant
Pumpkin Indian Pudding: For a fall-inspired twist, add ½ cup of pumpkin puree and ½ teaspoon of nutmeg. This enhances the creamy texture and adds a seasonal flavor.
FAQ
Yes, you can make Indian pudding in advance and reheated in the oven at a low temperature. It’s often even better the next day.
Indian pudding originates from New England and was inspired by English hasty pudding, adapted with native cornmeal and molasses by settlers.
Traditionally, cornmeal is essential for the authentic taste and texture, but you can use polenta as a close substitute.
Few desserts are as timeless and comforting as Indian pudding. This recipe captures the old-world charm and warm flavors that make it so beloved. Whether you serve it during the holiday season or as a cozy weekend dessert, this Indian pudding recipe is bound to bring warmth and delight to your table. Let it transport you to a simpler time as you savor each spoonful, paired perfectly with a dollop of vanilla ice cream.
If you want to try other puddings, I suggest a delicious list of puddings below:
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