Indian Pudding

Indian Pudding
Sang An
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preparation
25
minutes
cooking
210
minutes
Serves 8-12

Ingredients

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

Directions

  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.

 

 

Sara Quessenberry and Rori Trovato
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 54 %
  • Fat 14 g
  • Sat Fat 9 g
  • Cholesterol 46 mg
  • Sodium 126 mg
  • Carbohydrate 24 g
  • Fiber 1 g
  • Sugar 15 g
  • Protein 4 g
What does this mean? See Nutrition 101.

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