Maine Indian Pudding
Indulge in the comforting flavors of New England with this traditional Maine Indian Pudding recipe, a beloved dessert with roots in colonial America. Made from a simple yet rich blend of yellow cornmeal, molasses, and warm spices like cinnamon and ginger, this classic pudding is slow-baked to perfection for a luxurious, custard-like consistency. Scalded milk and tempered eggs ensure a velvety texture, while a water bath technique prevents overcooking. The result is a dessert that's both decadent and rustic, perfect for fall gatherings or holiday celebrations. Serve it warm with a drizzle of heavy cream or a scoop of vanilla ice cream for an irresistible treat steeped in history. Keywords: Maine Indian Pudding, traditional dessert, New England recipes, baked spiced pudding, molasses dessert.
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Recipe Information
Ingredients
- 5 cups Whole milk
- 0.5 cup Yellow cornmeal
- 0.5 cup Molasses
- 0.25 cup Granulated sugar
- 3 tablespoons Unsalted butter
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- optional Heavy cream or vanilla ice cream (optional for serving)
Instructions
Preheat your oven to 300°F (150°C). Grease a 2-quart baking dish or casserole lightly with butter or non-stick spray.
In a large saucepan over medium heat, scald 4 cups of the milk. Heat the milk until just below boiling, then reduce the heat to low.
Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Cook the mixture for 5-7 minutes, stirring frequently, until the cornmeal begins to thicken.
Remove the saucepan from heat and stir in the molasses, sugar, butter, cinnamon, ginger, and salt until well combined.
In a small bowl, whisk the eggs. Slowly temper the eggs by adding a few tablespoons of the hot cornmeal mixture to the eggs while whisking constantly to avoid curdling.
Gradually stir the tempered eggs into the cornmeal mixture, mixing thoroughly.
Stir in the remaining 1 cup of milk and the vanilla extract, ensuring the mixture is well blended.
Pour the mixture into the prepared baking dish. Place the dish in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish to create a water bath.
Bake for about 2 hours, or until the pudding is set but still slightly soft in the center.
Allow the pudding to cool slightly before serving. Serve warm or at room temperature with heavy cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 289.9 g | 105% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 230.0 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 15.5 mcg | 77% | |
| Calcium | 1933 mg | 149% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4448 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
