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Indian Pudding is an old Maine and probably New England dessert. It is corn meal cooked very slowly with milk, molasses, and cinnamon. It should be soft and should separate or whey somewhat. It is important to use as good a molasses as you can for the finest flavor, although any will do. Let a true Indian Pudding stand for about one-half hour after baking so that it will be slightly firmer. I got this recipe from an old cookbook years ago. My husband loves Indian Pudding.
- Scald 2 cups milk in a double boiler.
- Mix until smooth the corn meal and the 1/2 cup cold milk.
- Then stir into the hot milk and cook over the hot water for 20 minutes, stirring frequently.
- Add the dark molasses, salt, sugar, cinnamon, and butter; mix well.
- Pour into a buttered pudding dish.
- Pour the last 1 3/4 cups of cold milk over the top of the pudding.
- Bake at 250 degrees for 3 hours (yes, 3 hours is correct).
- Let sit for about 1/2 hour after it comes out of the oven.
- Serve with heavy cream or vanilla ice cream.
I am proud to be the first to review this. My grandmother always loved Indian Pudding and she made it for me when I was very young. I grew up knowing I was lucky to have a grandmother who loved me enough to make this for me. It is different than most desserts, the cross between a pudding and pumpkin pie. I love it warm out of the oven and topped with Vanilla ice cream or whip cream. Whenever I eat this I think of my loving grandmother and all the wonderful things she did in my life to make her memory stay with me now that she is gone. I have a funny feeling she knew doing this for me would keep her close to my heart and tummy! Thank you for this delicious dessert!