Prep 15 mins
Cook 1 hr 15 mins
"Rich, subtly spiced with cinnamon and ginger, and sweet with molasses, this dessert is a version of the pudding that has been served at the venerable Rhode Island clam shack Aunt Carrie's since it opened, in the 1920s." - Saveur
- 3 cups milk, divided
- 2 cups water, hot
- 3⁄4 cup yellow cornmeal
- 3 tablespoons butter
- 1 1⁄4 cups molasses
- 1⁄4 cup flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 egg, lightly beaten
- vanilla ice cream, as much as you like
- Heat oven to 350°F Grease an 8" × 8" baking dish; set aside.
- Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.
- Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.
- Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter.
- Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.).
- Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.
The flavor in this Indian pudding reminds me of Boston Brown Bread. We served it hot with vanilla ice cream as suggested. The flavor of the molasses is quite pronounced and I would suggest using unsulfured molasses and replacing some of the molasses quantity with regular sugar. This is a nice old fashioned desert that partakes in our history! Made it for PRMR tag game. Thank you rpgaymer.