📝 About This Recipe
A quintessential cornerstone of Yankee heritage, this slow-baked custard is a warm, comforting marriage of stone-ground cornmeal and dark molasses. Originating in the 17th century as a colonial adaptation of British hasty pudding, it transforms humble ingredients into a deeply spiced, amber-hued masterpiece. The long, slow bake creates a unique 'whey' texture that is silky, rustic, and profoundly nostalgic.
🥗 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 Dark molasses (not blackstrap)
- 2 Large eggs (lightly beaten)
- 1/4 cup Granulated sugar
Spices and Aromatics
- 1/2 teaspoon Kosher salt
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1 teaspoon Vanilla extract
For Serving
- 1 pint Vanilla bean ice cream (essential for the hot-cold contrast)
- 1/2 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 deep ceramic baking dish or bean pot with butter.
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2
In a heavy-bottomed saucepan, bring 3 cups of the milk to a gentle simmer over medium heat, being careful not to let it boil over.
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3
Slowly whisk in the cornmeal in a steady stream to prevent lumps from forming. Reduce the heat to low.
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4
Cook the cornmeal mixture, stirring constantly with a wooden spoon or whisk, for about 15-20 minutes until it thickens to the consistency of porridge.
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5
Remove the pan from the heat. Stir in the butter cubes until completely melted and incorporated.
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6
Whisk in the molasses, sugar, salt, ginger, cinnamon, and nutmeg until the mixture is a uniform dark amber color.
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7
Temper the eggs by adding a small spoonful of the hot cornmeal mixture to the beaten eggs, whisking constantly, then slowly pour the egg mixture back into the main pot.
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8
Stir in the vanilla extract until fragrant. Pour the entire mixture into your prepared baking dish.
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9
Pour the remaining 1 cup of cold milk gently over the top of the pudding. Do NOT stir it in; this creates the signature creamy pockets and 'whey' during the long bake.
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10
Place the dish in the center of the oven and bake for 2.5 to 3 hours.
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11
The pudding is done when the edges are set and dark, but the center still has a slight, soft jiggle. It should look like molten lava under a thin crust.
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12
Remove from the oven and let it rest for at least 30 minutes before serving. This allows the cornmeal to fully hydrate and the flavors to settle.
💡 Chef's Tips
Use stone-ground cornmeal rather than finely bolted cornmeal for a more authentic, rustic texture. Avoid using Blackstrap molasses as it is too bitter; stick to 'Original' or 'Dark' unsulphured molasses. If the top is browning too quickly, loosely tent the dish with foil halfway through the baking process. The 'float' of cold milk at the end is the secret to a moist pudding; resists the urge to mix it in. This dish is even better the next day when reheated gently with a splash of milk.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality vanilla bean ice cream. Drizzle with cold heavy cream or a dollop of maple-sweetened whipped cream. Pair with a glass of cold apple cider or a robust cup of dark roast coffee. For a holiday twist, serve alongside a small glass of tawny port or spiced rum. Accompany with a side of sharp Vermont cheddar cheese for a savory-sweet New England pairing.