Indian Pudding is a glorious, old American recipe dating back to the earliest colonial days when Native Americans showed colonists how to make and cook cornmeal. Its ingredients speak of the trade that existed with the earliest New England colonies and their Caribbean trading partners. Molasses from Jamaica provided sweetness for New England cooking.

Indian Pudding
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 6
  • 5 Cups milk; divided
  • 1/2 Cup cornmeal
  • 1/2 Cup sugar
  • 1/2 Cup molasses
  • 4 Tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
Garnish and Sauce
  • Caramel sauce
  • French vanilla ice cream
  1. Preheat oven to 325 degrees.
  2. Combine 2 cups of the milk with cornmeal and remaining ingredients in a large heavy saucepan. Heat slowly to boiling, then simmer, stirring often, 5 minutes or until creamy-thick.
  3. Pour into a buttered 8-cup baking dish; stir in 2 more cups milk.
  4. Bake in 325 degree oven for 1 hour; stir in remaining 1 cup milk.
  5. Bake 2 hours longer, or until pudding sets.
  6. Serve warm with ice cream, if desired.
  7. Decorate a dish with caramel sauce. Place a portion of Indian Pudding in the center of the plate. Top with a quenelle of ice cream.
The pudding may also be prepared in individual ramekins and cooked in a water bath till set.


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