Old Fashioned New England Indian Pudding
Indulge in the warm, nostalgic flavors of Old Fashioned New England Indian Pudding, a classic dessert that embodies the rustic charm of colonial-era cooking. This slow-baked treat combines creamy whole milk, hearty cornmeal, and rich molasses, sweetened with just a touch of sugar and spiced with cinnamon and ginger for a cozy depth of flavor. Baked to perfection, its texture is a comforting blend of custard-like smoothness with a gently caramelized crust. Perfect for fall gatherings or holiday feasts, this timeless dessert is best served warm, topped with a drizzle of heavy cream or a scoop of velvety vanilla ice cream. With just 15 minutes of prep and a slow 2-hour bake, this New England classic is a must-try for anyone craving a taste of history brought to life in their kitchen.
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Recipe Information
Ingredients
- 4 cups Whole milk
- 0.5 cup Cornmeal
- 0.5 cup Molasses
- 0.25 cup Granulated sugar
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 2 tablespoons Butter
- 2 large Eggs
- 1 cup Heavy cream (optional, for serving)
- 1 scoop per serving Vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 325°F (160°C) and lightly grease a 1 1/2-quart baking dish.
In a heavy-bottomed saucepan, heat the milk over medium heat until it begins to steam but does not boil.
Gradually whisk in the cornmeal, stirring constantly to prevent clumping. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
Lower the heat to medium-low and stir in molasses, granulated sugar, salt, cinnamon, and ginger until well combined.
Remove the saucepan from heat and stir in the butter until melted and incorporated.
In a small bowl, whisk the eggs until frothy. Slowly add a few spoonfuls of the hot pudding mixture to the eggs, stirring constantly to temper them.
Gradually whisk the tempered eggs back into the pudding mixture until smooth.
Pour the mixture into the prepared baking dish. Bake in the preheated oven for 2 hours, or until the pudding is set and slightly browned on top, with a soft, custard-like consistency.
Let the pudding cool slightly before serving. Serve warm with a drizzle of heavy cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
2936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 2038 mg | 89% | |
| Total Carbohydrate | 319.8 g | 116% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 238.0 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 13.1 mcg | 65% | |
| Calcium | 1860 mg | 143% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4342 mg | 92% | |
*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.
