Baked Indian Pudding

4.00 avg. rating (80% score) - 6 votes

Baked Indian Pudding

“New England Indian Pudding should be soft. For finest favor use the best dark molasses.”

Yield: Serves 8-10


  • 1 quart milk
  • 5 tablespoons cornmeal
  • 2 tablespoons butter
  • 1 cup "Grandma's" molasses
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 eggs, well beaten
  • 1 cup cold milk


Scald milk in double boiler. Using a whisk, slowly stir in cornmeal and cook over hot water for 20 minutes. Add all but last ingredient and blend well. Spoon into a 2-quart buttered baking dish. Pour over it the cold milk but do not stir. Bake in preheated 300 degrees F oven for 1-1/2-2 hours. Serve with heavy cream or ice cream.

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