Superbly flavorful, yet simple to prepare, this dessert is based on Native American traditional recipes, adapted in New England into this delicious traditional treat. Perfect anytime, but best in Autumn.

Locke-Ober Indian Pudding
Prep time
Cook time
Total time
Recipe type: Desserts
Serves: 6
  • 1/4 Cup cornmeal
  • 2 Cups whole milk; cold
  • 2 Cups whole milk; scalded
  • 1/2 Cup molasses
  • 1 teaspoon salt
  • 1/4 Cup sugar
  • 1 teaspoon cinnamon; or ginger
  • 4 Tablespoons butter
  • 2 Tablespoons white rum
  1. Mix the cornmeal with enough of the cold milk to pour easily. Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a double boiler for 20 minutes, or until thick.
  2. Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a buttered pudding dish and pour over the balance of the cold milk and the rum.
  3. Set in a pan of hot water and bake 3 hours in a 250-degree F oven. Let stand 1/2 hour before serving.
You may use one teaspoon cinnamon, or one teaspoon ginger, or 1/2 teaspoon of each. TO SERVE: Serve topped with vanilla ice cream. This pudding should be very soft, and should whey, or separate.

Serve topped with vanilla ice cream.

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