📝 About This Recipe
A quintessential American heritage dessert, this slow-baked custard is a soul-warming blend of cornmeal, molasses, and aromatic spices. Originating in colonial New England as a variation of British hasty pudding, it transforms humble ingredients into a deeply caramelized, velvety treat. Its unique 'whey' texture and complex sweetness make it the ultimate comfort food for a chilly evening.
🥗 Ingredients
The Pudding Base
- 4 cups Whole milk (divided into 3 cups and 1 cup)
- 1/2 cup Yellow cornmeal (stone-ground preferred for texture)
- 4 tablespoons Unsalted butter (cut into cubes)
- 1/2 cup Mild molasses (unsulphured; avoid blackstrap)
Sweetener and Spices
- 2 Large eggs (beaten)
- 1/4 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/2 teaspoon Salt
Optional Add-ins and Garnish
- 1/3 cup Golden raisins (optional)
- 1 pint Vanilla bean ice cream (for serving)
- 1/4 cup Heavy cream (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Generously grease a 1.5 to 2-quart ceramic baking dish with butter and set aside.
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2
In a heavy-bottomed medium saucepan, bring 3 cups of the milk to a gentle simmer over medium heat. Watch closely to ensure it does not boil over.
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3
Once simmering, slowly whisk in the cornmeal in a steady stream to prevent lumps from forming. Reduce heat to low.
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4
Cook the cornmeal mixture, stirring constantly with a wooden spoon or whisk, for about 15 minutes or until it has thickened to the consistency of a loose porridge.
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5
Remove the pan from the heat. Stir in the butter cubes, molasses, sugar, salt, cinnamon, ginger, and nutmeg until the butter is fully melted and the mixture is uniform in color.
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6
In a small bowl, temper the beaten eggs by adding a small spoonful of the hot cornmeal mixture to them, whisking constantly. Repeat with another spoonful before pouring the egg mixture back into the main saucepan.
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7
If using raisins, fold them into the pudding mixture now. Pour the entire batter into the prepared baking dish.
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8
Carefully pour the remaining 1 cup of cold milk over the top of the pudding. Do NOT stir it in; this creates the classic 'soft center' and creamy texture characteristic of authentic Indian Pudding.
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9
Place the baking dish in the center of the oven and bake for 2 hours. The pudding should be set around the edges but still have a slight, gentle jiggle in the center.
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10
The top should be a deep, rich mahogany brown. If it looks too pale, bake for an additional 15 minutes.
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11
Remove from the oven and let it rest on a wire rack for at least 20-30 minutes. This allows the pudding to set up and the flavors to concentrate.
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12
Serve warm in small bowls, ensuring everyone gets a bit of the caramelized crust and the creamy center.
💡 Chef's Tips
Always use stone-ground cornmeal for the best texture; finely ground corn flour will make the pudding too dense. Do not skip the 'cold milk pour' at the end; it is the secret to the pudding's signature custardy pockets. If the top is browning too quickly, tent the dish loosely with foil halfway through baking. Avoid using Blackstrap molasses as it is too bitter; look for 'Original' or 'Mild' unsulphured molasses. This pudding is even better the next day—simply reheat portions in the microwave with a splash of milk.
🍽️ Serving Suggestions
Serve with a generous scoop of high-quality vanilla bean ice cream; the contrast of hot pudding and cold cream is essential. Drizzle with a bit of maple syrup or heavy cream for an extra layer of decadence. Pair with a hot cup of spiced apple cider or a dark roast coffee to balance the molasses sweetness. Top with a sprinkle of crystallized ginger for a modern, spicy twist. A side of sharp cheddar cheese is a traditional New England accompaniment that provides a savory counterpoint.