Indian Pudding

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Named for the “Indian corn” that’s used to make it, this hearty dessert is a New England classic, tracing its origin back to the first European settlers.

Serves 6-8

Ingredients  

¼ teaspoon ground cinnamon
¾ teaspoon ground ginger
Pinch of baking powder
1 egg beaten
1 cup cold milk
Cream or vanilla ice cream, for serving

 

2 ½ tablespoons unsalted butter
3 cups milk
2/3 cup fine yellow cornmeal
1/3 cup molasses
1/3 cup maple syrup
¼ teaspoon salt    

Instructions

  1. Preheat the oven to 300°F.
  2. Grease a 1½ quart baking dish with ½ tablespoon of the butter.
  3. Heat 3 cups of milk in a saucepan until it is close to a boil.
  4. Add the cornmeal to the milk in a steady stream, whisking. Reduce heat to low and cook, stirring occasionally, for 12-15 minutes.
  5. Meanwhile, in a separate saucepan, combine the remaining 2 tablespoons of butter with the molasses, maple syrup, salt, cinnamon and ginger. Heat and stir until warm and the butter has melted. Keep warm on low heat.
  6. When the cornmeal has finished, slowly dribble the warm liquid mixture into it, whisking vigorously, until thoroughly combined.
  7. Remove from the heat. Beat the egg, and stir thoroughly into the pudding.
  8. Add the baking powder and stir thoroughly into the pudding.
  9. Pour pudding into the buttered baking dish. Place in the preheated oven and bake for 30 minutes.
  10. Open the oven, and pour the cold milk over the top of the pudding. Do not stir! Return to the oven.
  11. Cook for another 1 hour and 30-45 minutes, until the top is brown and crisp.
  12. Remove from oven, and serve hot with cream or ice cream.


My husband says: The addition of the cold milk in the middle of the cooking process is what creates the beautiful brown, crisp top of the pudding.