Indian Pudding
The deep, dark porridge known as Indian pudding was created by early colonists who, having no wheat, adapted their recipe for hasty pudding by substituting cornmeal (aka "Indian corn"). It remains a staple in old-time New England restaurants, but is little-known elsewhere. (Note how long Indian pudding bakes: plan ahead!)
Ingredients
- 1/2 cup black molasses
- 1 cup granulated yellow cornmeal
- 1/4 cup granulated sugar
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 2 large eggs
- 6 cups whole milk
Method
- Preheat oven to 450 degrees and generously grease a 2-quart baking dish, preferably one made of porcelain or stone.
- Whisk together molasses, sugar, salt, baking soda, eggs, and 3 cups of milk.
- Bake until mixture begins to bubble, about 10 minutes. Stir in the remaining 3 cups of milk. Reduce the heat to 275 degrees, and bake for another 5-7 hours.
- Serve warm with vanilla ice cream or whipped cream on top.
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Discuss
What do you think of Indian Pudding?
7 Responses to “Indian Pudding”
Donna Harris
June 18th, 2022
At no point does it mention adding the cornmeal!
Ken Murray
May 18th, 2022
The lard is not included in the ingredients list.
Geri Valentine
April 9th, 2022
I make my own sausage,smoked meat,bacon,homemade butter and bread. We have a garden so I can veggies, a variety of pickled,relishes.I am excited to make this pudding. Thank you.
Linda
February 5th, 2022
Interesting sourcing of recipe, but I think Indian pudding is very much an old fashion New England dessert and one of my favs. My grandmother and later my mom would make it for me. It is still on the menu at a seafood restaurant on the MA North Shore that I have eaten at for much longer than I’m willing to admit; had it at Durgin Park, too. Warm with vanilla ice cream… I may have to make some.
Billyboy
January 11th, 2022
Also, the ingredients include 1 cup of granulated yellow cornmeal, yet nowhere in the Method does it list how or when the cornmeal is to be incorporated into the dish. Please dedicate someone to reviewing these recipes before including them on the website.
Billyboy
July 22nd, 2021
Having lived in Boston some years ago I had the opportunity to try Indian Pudding at the now-shuttered Durgin Park restaurant in the Faneuil Hall Marketplace with a few fellow Roadfooders and it was love-at-first-spoonful. I do have to wonder though, why the source for this recipe is listed as being from a Mexican restaurant in California?
Joseph Statz
May 7th, 2021
Step 2 mentions lard, but there is no lard in the ingredients.