How to Make Indian Pudding

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Indian Pudding: A Classic New England Dessert With Old-World Charm

Indian pudding is a timeless New England dessert, built on heritage, ingenuity, and the unmistakable comfort of slow-baked, spiced custard. With its deep molasses flavor, warm spice blend, and signature cornmeal texture, Indian pudding turns pantry staples into something soulful and satisfying. Whether you crave nostalgia or new flavors, this classic is worth a spot on your table.

What Is Indian Pudding?

At its core, Indian pudding reflects the blending of cultures in early colonial America. Settlers adapted traditional British hasty pudding (made with wheat flour) after discovering native cornmeal, which they called “Indian meal.” This simple swap created a unique, hearty pudding thickened with cornmeal, gently sweetened with molasses, and studded with warming spices.

Today’s versions might include raisins, cream, or even a splash of bourbon, but the essence remains unchanged—the recipe is cozy, unpretentious, and rich in flavor.

Why Make Indian Pudding?

Indian pudding offers much more than a sweet ending to dinner. Here’s why cooks still turn to this humble dish:

• Deep, Complex Flavor: Molasses, brown sugar, and spices like cinnamon, ginger, and nutmeg blend into a layered profile you won’t find in most modern puddings.
• Distinctive Texture: The cornmeal base yields a creamy custard with a bit of gentle grit—far more interesting than typical “silky” desserts.
• Easy, Forgiving Prep: You don’t need expert skills to make this. Patience is more important than precision.
• Make-Ahead Magic: Bake it in advance, refrigerate, and then gently reheat just before serving. It holds up without losing character.
• A Taste of History: When you bake Indian pudding, you’re partaking in a dish Americans have enjoyed for centuries.

Ingredients

Traditional recipes center on a handful of accessible ingredients:

Optional Toppings

• Vanilla ice cream
• Softly whipped cream
• Maple syrup
• Toasted pecans or walnuts

Step-By-Step: How to Make Indian Pudding

The process is simple, but attention to detail pays off. Here’s how you bring this centuries-old dessert to life:

Preheat and Prepare

• Preheat your oven to 300°F (150°C).
• Butter a 2-quart baking dish with a little extra butter for good luck—or to prevent sticking.

Simmer the Base

• In a heavy saucepan, combine the milk and butter.
• Warm slowly over medium-low heat until the butter melts and the mixture is steaming. (Don’t boil.)
• Sprinkle the cornmeal in gradually, whisking to avoid lumps.

Cook the Mixture

• Raise the heat slightly and stir the mixture constantly for about 10 minutes.
• Let the mixture thicken to a light porridge consistency. You want it just thick enough for a spoon to “trace” the bottom of the pot for a moment.

Spice and Sweeten

• Remove the pan from the heat.
• Stir in the brown sugar, granulated sugar, molasses, salt, cinnamon, ginger, and nutmeg.
• Add the vanilla extract and raisins if using.

Temper the Eggs

• In a small bowl, whisk the eggs.
• Slowly pour about 1/2 cup of the hot cornmeal mixture over the eggs, whisking steadily to warm them gently (this prevents scrambling).
• Stir the tempered eggs back into the main pot.

Bake

• Pour everything into the prepared baking dish.
• Bake for 1½ to 2 hours. The pudding’s edges will set while the center stays slightly wobbly—think pumpkin pie.
• If browning too fast, tent the pudding loosely with foil.

Rest and Serve

• Let the pudding cool for 20–30 minutes. This helps it set to a spoonable, creamy consistency.
• Serve warm, topping each portion as you like.

Tips for Success

Getting perfect Indian pudding is easier than you’d think, but a few small tweaks can enhance the result:

• Use fresh, golden cornmeal: Avoid anything stale or overly coarse. Stone-ground cornmeal gives a more traditional touch.
• Pick the right molasses: Light or regular unsulphured molasses is best. Blackstrap will overpower the pudding.
• Raisins or not?: Soak them briefly in hot water or a splash of rum to plump them up before adding.
• Spice it up: For an aromatic twist, try ground cloves or cardamom instead of nutmeg. A pinch of allspice works, too.
• Don’t skip resting: Serving before it sits leads to runny pudding. Trust the resting period.

Serving Suggestions

While Indian pudding is lovely on its own, the experience transforms with a cool, creamy topping. Here are some ideas to dress up your dessert:

• Vanilla Ice Cream: The cold cream melts over the warm pudding, making each bite silky.
• Freshly Whipped Cream: Soft peaks and a sprinkle of cinnamon amplify the cozy factor.
• Maple Syrup: Drizzle straight New England gold over each bowl.
• Toasted Nuts: Pecans or walnuts add crunch and contrast.
• Candied Ginger: For those who love a little extra heat.

Variations

No two cooks make Indian pudding the same way. Here are a few spins I’ve tested:

• Slow Cooker Indian Pudding: Prepare the cornmeal mixture as usual. Pour into a buttered crockpot, set to low, and cook for 6 hours. This frees up your oven for other dishes.
• Dairy-Free: Try swapping whole milk for oat milk or coconut milk. Earth Balance or coconut oil stands in for butter.
• Bourbon or Rum-Soaked Raisins: Soak raisins in a little bourbon or dark rum for a grown-up bite.
• Corn Flour Addition: Substitute half the cornmeal for fine corn flour for a smoother pudding.

Storing and Reheating

Indian pudding stores easily and reheats well. Here’s how to handle leftovers:

• To Store: Cool pudding fully. Transfer to an airtight container or wrap tightly in plastic. Refrigerate for up to three days.
• To Reheat: Spoon individual servings into a microwave-safe bowl. Heat in 30-second bursts, stirring every time, until hot. Larger amounts can be reheated, covered, in a 325°F oven until warm.
• Freezing Note: Freezing is not recommended. The pudding’s texture turns watery after thawing.

Indian Pudding FAQs

Is Indian pudding gluten-free?

Yes, as long as your cornmeal and flavorings don’t have any added wheat. Always check labels if you’re cooking for someone sensitive.

Can I make it ahead?

Absolutely. In fact, Indian pudding tastes even more flavorful after an overnight rest. Reheat in the oven or microwave.

How do I know when it’s done?

Look for set edges and a center that’s just slightly jiggly. Overbaking can make the texture dry, so watch closely near the end of cooking.

Why is it called Indian pudding?

The “Indian” refers to cornmeal, which settlers learned about from Native Americans. The word was historically used to mean “corn” (Zea mays), a key ingredient brought to Europe from the Americas.

Indian pudding carries the aroma of wood stoves and autumn evenings, a dish perfect for slow weekends or holiday tables. Each spoonful is earthy, sweet, and grounded in American tradition. If you appreciate desserts that linger on the palate—and memories that linger in your home—Indian pudding delivers.

Try this recipe for your next gathering. Chances are, you’ll add it to your list of kitchen favorites.

Indian Pudding

⭐⭐⭐⭐⭐

4.7 from 9 votes

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Course: Dessert / Cuisine: American

Prep Time 20 minutes

Cooking Time 2 hours

Servings 6-8 servings

Calories 295 cal

Warm, spiced Indian pudding is a classic New England dessert. It is made with cornmeal, molasses, and rich spices. This dessert is perfect for cozy evenings at home.

Ingredients

• 1/2 cup unsulphured molasses
• 1/4 cup granulated sugar
• 1/2 cup yellow cornmeal
• 1/4 cup light brown sugar
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 4 cups (1 quart) whole milk
• 1/2 cup golden raisins, optional
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3 large eggs
• optional toppings: vanilla ice cream, whipped cream, or a drizzle of maple syrup

Instructions

1. Preheat the oven to 300 degrees Fahrenheit. Lightly grease a 2-quart baking dish or 6-8 ramekins with butter. Set aside.
2. In a large saucepan, heat the milk and butter over medium heat until melted and smooth. Do not bring it to a boil.
3. Gradually whisk in the cornmeal, ensuring there are no lumps. Cook this mixture over medium heat for about 10-15 minutes or until it thickens slightly. Stir constantly.
4. Remove the saucepan from the heat. Stir in the molasses, sugars, cinnamon, ginger, nutmeg, salt, and vanilla. Mix well until everything is fully incorporated.
5. Lightly beat the eggs in a separate bowl. Add about 1/4 cup of the hot mixture into the eggs, whisking constantly until smooth. Add another 1/4 cup, whisk, and then another 1/4 cup. When the eggs are smooth and hot, pour them into the saucepan and whisk to combine. If using, stir the golden raisins in last.
6. Pour the pudding mixture into the prepared baking dish(es). Bake uncovered for 1 1/2 to 2 hours or until the pudding is set around the edges but still slightly wobbly in the center. Let cool for 15-20 minutes after removing from the oven.
7. Serve the Indian pudding warm with desired toppings. Enjoy!