New England Indian Pudding
Indulge in the rich, comforting flavors of New England Indian Pudding, a time-honored dessert that embodies the essence of traditional American cooking. Made with smooth cornmeal, velvety molasses, and warm spices like cinnamon and ginger, this baked pudding is slow-cooked to perfection for a creamy, custard-like texture with a caramelized top. The gentle sweetness of molasses pairs beautifully with a drizzle of heavy cream or a scoop of vanilla ice cream, making it the ultimate cozy treat for chilly evenings. Ready in just 15 minutes of prep time and baked in a water bath for the perfect consistency, this classic recipe is an ode to New England's rich culinary heritage. Ideal for Thanksgiving gatherings or any time you're craving a nostalgic dessert, this Indian Pudding is sure to become a new family favorite. Keywords: New England Indian Pudding, traditional American dessert, cornmeal pudding, molasses dessert, Thanksgiving dessert idea.
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Recipe Information
Ingredients
- 4 cups Whole milk
- 0.5 cup Yellow cornmeal
- 0.25 cup Granulated sugar
- 0.33 cup Molasses
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 2 tablespoons Unsalted butter
- 2 Eggs
- 1 cup Heavy cream (optional, for serving)
- 1 pint Vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 325°F (165°C). Grease a 1.5-quart baking dish and set aside.
In a medium saucepan, heat the milk over medium heat until small bubbles begin to form around the edges, but do not let it boil.
Gradually whisk in the cornmeal to the hot milk, stirring constantly to avoid lumps. Reduce the heat to low and cook, stirring often, for about 10 minutes until the mixture thickens.
Remove the pan from the heat and stir in the sugar, molasses, salt, cinnamon, ginger, and butter until thoroughly combined.
In a small bowl, whisk the eggs. Gradually add a few spoonfuls of the hot mixture to the eggs, whisking constantly to temper them and prevent scrambling.
Pour the tempered egg mixture into the saucepan and stir until smooth and well incorporated.
Pour the pudding mixture into the prepared baking dish.
Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish to create a water bath.
Bake in the preheated oven for 1 hour and 45 minutes, or until the pudding is set and golden on top.
Carefully remove the baking dish from the water bath and let cool slightly.
Serve warm with a drizzle of heavy cream or a scoop of vanilla ice cream for a classic presentation.
Nutrition Facts
Calories |
3523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.8 g | 260% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1026 mg | 342% | |
| Sodium | 2199 mg | 96% | |
| Total Carbohydrate | 357.6 g | 130% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 283.0 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 2265 mg | 174% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4507 mg | 96% | |
*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.
