Indian Pudding
From The Yankee Cookbook
Puddings and Custards Recipes
This (slightly) unorthodox version of the old favorite version has a long history of success. Though the amount of walnuts is small, it has a positive effect on the pudding.
- 4 cups milk
- 1/2 cup finely ground cornmeal
- 1/3 to 1/2 cup unsulphured molasses
- 1 teaspoon salt
- 3 tablespoons sugar
- 1/4 cup butter
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1 beaten egg
- 1/2 cup raisins
- 2 teaspoons finely chopped walnuts
1. Grease a 1-1/2 quart baking dish. Heat oven to 300 degrees F. Bring milk to a rolling simmer in top of a double boiler over high heat, then dribble cornmeal in very slowly, stirring constantly. Continue to cook, still stirring, until meal is softened, about 15 minutes. Slowly stir in molasses, then remove from heat.
2. Stir in remaining ingredients and pour mixture into the prepared dish. Bake until pudding is set and top is browned, about 2 hours. Serve hot, topped with whipped cream.
Reviews by Readers
I was very happy to get a copy of this recipe. My dad used to make it for us when we were kids, and I didn't know how he did it. I am now 62 years old so you can imagine how thrilled I was to find it. Thank you – Anonymous Review
This is the best recipe for Indian Pudding that I've ever found. After the stovetop prep, I cook it in the crockpot on high (equals 300 degrees). – Anonymous Review
Find Similar Recipes
- By Category
- By Course
- By Special Occasions
