Prep 15 mins
Cook 1 hr 30 mins
I have been making Indian pudding for ages, since I was 12 in fact. My first recipe, for the two years that I used it, came from Yankee Magazine and while it tasted good it was far too firm, nearly slice-able. Ever since that first year I made Indian pudding I have been the designated maker when in the country. I have used and tried many many recipes in 31 years and none really were what I was looking for. I wanted that soft consistency that did not whey when cooked. I have seen hundreds of recipes stating that it should whey (separate a bit) and I just do not like it. So I set out to do my own and in an easier way. Most New Englanders I know, though some do, would not dream of adding raisins, dried or fresh apples, nuts, eggs or tapioca though I have seen recipes with all of these and worse. This is heart warming, fragrant, a bit spicy and a pudding with that lovely soft consistency. Can I give exact cooking times? No, sorry, but just as flour, all corn meal will take it's own time so I will work here with consistencies not times. This is an all stove top method and I made one last night while watching a tv program. I simply came out to the kitchen on the commercials to stir. The key is keeping the stove on low once it has been turned to low. We also love this for breakfast and would never serve with whipped cream. Go anywhere in Maine and you will get ice cream on it as it should be! This is a 'not too sweet' version as most use sugars and molasses and I do not. I have never had a lump in my pudding using this recipe. I have had Indian pudding since I was 2, one bowl and I am in heaven I just know it. This looks like many steps though it really isn't and is a no fuss recipe. This is a good make ahead one too. Enjoy! c.2006
- 4 cups milk
- 1⁄2 cup cornmeal
- 1⁄2 cup molasses
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt
- Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
- Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so.
- Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick.
- When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly.
- Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
- Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' Times will vary with setting. Last night it was 15 minutes or so and in 2 hours I could upturn the pan. Refrigerate and reheat gently; I use the microwave for individual servings.
- I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. Fiddley sticks!
Miss Elizabeth, this is one awesome recipe. I was craving Indian Pudding this weekend, haven't had it in years, and tried the Yankee Mag recipe. Good, but not quite what I was searching for. I read the intro to your recipe and thought "this is what I'm looking for, I'll give it a try." So glad I did. Being lactose intolerant, I subbed soy milk for dairy milk and Earth Balance spread for the butter. Followed your directions carefully and voila, a fantastic result, EXACTLY what I craved. Such a delightful texture - velvety - and it tastes great either warm or cold. No lumps, no grit, just smooth, creamy, deliciousness. Love your spice to molasses ratios. My taste buds are cheering. Thank you very much for sharing this wonderful recipe. Cooks up similar to my rice pudding recipe which I can leave unattended for most of the cooking time. My son, who had never had Indian Pudding, raved about it. My husband, who like me, hasn't had it in years, loved it, too. I'm surprised no one has reviewed this recipe until now. I will make this again and again, especially during the cold New England months. Your recipe is a winner. 5 star yumminess.
Wow! Wow, wow, wow! I'd had this recipe saved for some time, but was afraid to make it, certain I'd do something wrong and it would be a disaster. But now that I've made it, I honestly don't think it's possible to mess this up. If you cook it "too long," you'll just end up with a thicker pudding; and if you don't cook it long enough, you'll get a softer pudding. In my opinion, there is no "wrong" — it will be fantastic either way! So just make it to the thickness you like. I used soy milk and vegan margerine. I also added a teaspoon of nutmeg and somewhere between 1/8th to 1/4th of a cup of regular sugar because I wanted it to be a bit sweeter than with just the molasses (since I'm not crazy about molasses), but I didn't want it TOO sweet. So I just added sugar a spoonful at a time, tasting as I went along, until I was happy with it. It tastes a lot like gingerbread in pudding form. Or like toffee pudding. This was just what I needed to usher autumn in. I only finished making it a couple of hours ago and I've already eaten three servings! (My serving sizes were only 1/2 a cup and I hadn't had anything else to eat today, so hopefully I won't gain a thousand pounds overnight. LOL I'm trying to be somewhat responsible. ) This recipe is going to be one of my regular go-tos from now on. It would be great to take to a pot luck, especially around Thanksgiving.