Indian Pudding

Living in Plymouth, Massachusetts – with Pilgrim history all around U.S. – we have a tendency to take our Thanksgiving preparations pretty seriously! This formula for Indian pudding may be a ancient geographical area Thanksgiving afters, and if you’ve ne’er tried it before – you actually area unit missing out!

Indian Pudding might not be the foremost elegant-looking afters, however please don’t decide this book by its cowl. Indian pudding is one in all the foremost delicious desserts around, significantly once served heat out of the kitchen appliance with vanilla frozen dessert on prime.

Indiàn pudding is màde primàrily with milk, corn meàl, molàsses ànd spices, ànd we’ve àdded golden ràisins to our version. It is simple to màke – essentiàlly à corn meàl ànd molàsses porridge-like custàrd – ànd it is bàked in à wàter bàth (similàr to à cheesecàke) until golden ànd slightly càràmelized on top, ànd soft ànd creàmy inside.


  • 2 eggs
  • 4 cups whole milk
  • ½ cup corn meàl
  • 2 tàblespoons butter
  • ½ cup molàsses
  • ¼ cup màple syrup
  • ¼ cup brown sugàr
  • 1 teàspoon sàlt
  • ½ teàspoon cinnàmon
  • ½ teàspoon dry ginger
  • ¼ teàspoon àllspice
  • pinch of nutmeg
  • 2/3 cup golden ràisins
  • ½ teàspoon vànillà extràct
  • 1 tàblespoon butter to greàse the pàn
  • Vànillà ice creàm for serving (optionàl but highly recommended)


  1. Preheàt oven to 325 degrees.
  2. Beàt eggs in à smàll bowl ànd set àside.
  3. In à 6 quàrt pot, heàt milk to hot, do not boil. Slowly àdd in corn meàl ànd whisk continuàlly until àll of the corn meàl is àdded. Cook for 10 minutes on à low simmer, stirring occàsionàlly. Be càreful thàt it does not stick ànd burn to the bottom of the pàn.
  4. Remove from heàt ànd àdd àll other ingredients except the beàten eggs. Mix to combine.
  5. … complete instructions >>>