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Adventures in the Kitchen and on the Road

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Indian Pudding

I forget now which restaurant we were in but we were somewhere in Cape Cod or maybe the Boston area. In any case, many years ago, my previous boyfriend and I were looking over the dessert menu when he said gleefully, "They have Indian pudding!" I had never had it and was reluctant to split a dessert that was unknown to me. "You'll love it," he insisted. "It has cornmeal in it." I didn't really see how cornmeal could be a dessert but he was right...I couldn't resist cornmeal. So we ordered that and it was amazing. A warm mush of cornmeal and molasses served with vanilla ice cream. I loved it. And then didn't see it on anymore menus.

So when I was flipping through The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together by Debra Ponzek, I was happy to see a recipe for Indian Pudding. It looked easy enough to make and I had all the ingredients in the house. Yay!

Took me almost an hour to get everything together. I used a 9x9x2-inch baking dish. I probably could have used my smaller white oval dish but I wasn't really sure so I went with my bigger dish. Finally ate it later that night. I'm not sure if I cooked it long enough. It was very Very sweet. My boyfriend Brian didn't like it since he thought it was too sweet. It was so sweet that I NEEDED to serve it with vanilla ice cream to lessen the sweetness. But I was still very pleased despite all of that.

small photo of some Indian Pudding with vanilla ice cream

Indian Pudding

1 Tbsp unsalted butter, plus extra for greasing the pan
1/4 cup yellow cornmeal
1/4 teaspoon salt
2 1/2 cups milk
2 large eggs
1/2 cup molasses
2 Tbsp packed dark brown sugar
1 1/2 tsp ground ginger
vanilla ice cream

  1. Preheat the oven to 300F. Grease a glass 8x8x2-inch baking dish with butter.

  2. In a heavy saucepan, combine the cornmeal and salt. Set the pan over medium heat and slowly add the milk, whisking to mix; bring to a boil. Reduce the heat to medium low and simmer for about 10 minutes, or until thick and creamy. Whisk in the butter and remove from the heat.

  3. In a large mixing bowl, whisk together the eggs, molasses, brown sugar, and ginger. Gradually whisk this into the cornmeal, a little at a time. (Adding this too quickly will scramble the eggs.) Pour the pudding into the prepared dish.

  4. Put the dish in a roasting pan and pour enough hot water into the pan to come halfway up the sides of the glass dish.

  5. Carefully transfer the roasting pan to the oven.

  6. Bake for 1 hour and 30 minutes, or until the pudding is just set. Remove the pudding dish from the roasting pan and serve the pudding warm with vanilla ice cream.

bigger photo of Indian Pudding with ice cream

just the Indian Pudding
It had looked darker than this (more like the shot with ice cream) but I included this photo so you could see more of the texture of the pudding.

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Yum! I've been wanting to make Indian Pudding for ages. Maybe I'll do it this weekend. This is the recipe I bookmarked: link.

The first photo kinda of suggests sexual connotations ! haha ';=p

Really? I just don't see it.

The long baking intensifies the sweetness; next time use 1/3 cup molasses instead of 1/2 cup, and see if you like it better.

Ahh...good to know. I'll try your tweak next time I try making this.

OOooh, that sounds yummy!

For some reason, my tummy is thinking it would be good with just a bit of coffee flavoring in it....

I love love love Indian pudding. My mother used to make it when I was a kid. I make it once a year.

Here is the recipe I use, which is very similar to the one you used, but it has almost twice as much milk. I use a six cup souffle dish to bake it in. But a 9x13 pan should also work.

1/4 cup coarse-grain yellow corn meal
1 cup cold milk
3 cups scalded milk
1/2 cup dark molasses
1 tsp salt
1/4 cup brown sugar
1 tsp cinnamon or 1 tsp ginger (whichever you prefer)
4 T butter

Mix corn meal with 1/4 cup cold milk until smooth. Add slowly to scalded milk and cook in double boiler for 20 minutes, stirring frequently.

Stir in molasses, salt, sugar, cinnamon, ginger and butter. Pour into buttered 9-inch/23 cm baking dish. Pour remaining cold milk over the top. Bake 3 hours at 300° F/150° C.

Huh. That has even more sugar than you used. It never seems too sweet to me?

Huh...not sure why I thought mine was so sweet. But I definitely needed that ice cream. I'll see how it tastes next time I make it. Maybe your sweetness is balanced by the extra milk or something.

I think the extra milk makes a huge difference.

I've added dried apples and or cranberries in the past. Both cut through excess sweetness.

(Deleted comment)
Definitely avoid this one if you're avoiding sugar. I was worried about diabetes too for a while since it seems grandparents on both sides of my family have developed it.

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