Indian Pudding

Photo by Sang An
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  • Serves 8-12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 234 calories
    • Calories 54 calories from fat
    • Fat 14 g
    • Sat Fat 9 g
    • Cholesterol 46 mg
    • Sodium 126 mg
    • Protein 4 g
    • Carbohydrate 24 g
    • Sugar 15 g
    • Fiber 1 g


  1. Check 4cups whole milk
  2. Check 2/3cup finely ground cornmeal
  3. Check 1/2cup molasses
  4. Check 4tablespoons unsalted butter, plus more for the dish
  5. Check 1/4cup light or dark brown sugar
  6. Check 1/2teaspoon kosher salt
  7. Check 1teaspoon ground ginger
  8. Check 1teaspoon ground cinnamon
  9. Check 1/4teaspoon ground nutmeg, plus more for garnishing
  10. Check 1teaspoon vanilla extract
  11. Check 2cups (1 pint) heavy cream, whipped to firm peaks


  1. Heat oven to 350° F.
  2. In a large saucepan, over medium-high heat, bring 3 cups of the milk to a boil. In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 15 minutes. Remove from heat. Stir in the molasses, butter, brown sugar, salt, ginger, cinnamon, nutmeg, and vanilla.
  3. Transfer to a buttered 1 1/2-quart casserole dish. Set the casserole in a roasting pan, pull the oven rack out halfway, and place the pan on it. Carefully add enough hot water to the pan to reach halfway up the casserole. Cover both pans with a single large sheet of foil. Bake for 1 hour. Remove foil. Bake until the pudding is almost set but still wobbly,1 1/2 hours more. Transfer casserole to a wire rack for at least 30 minutes. Spoon onto plates. Serve with the whipped cream and sprinkle with nutmeg.