Indian Pudding




Introduction: Indian Pudding

About: Former Instructables employee. Living in San Francisco amidst the fog. I love getting my hands dirty by taking on new projects, developing unique skills and learning fun facts.

Also referred to as Hasty Pudding, this Boston treat is an autumn staple. The (naive/ignorant) colonial settlers used to call cornmeal "Indian meal," and that's where this cornmeal-based pudding got it's name. 

Indian Pudding is easy to make, and is absolutely delicious served warm with a scoop of vanilla ice cream or some whipped cream. With simple molasses, cinnamon, and nutmeg flavors, it's a crowd pleasing dessert at any Thanksgiving table!

Step 1: Ingredients

You will need:
  • 6 cups of milk
  • 1 stick of butter
  • 1/2 cup yellow cornmeal
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 cup molasses
  • 3 eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • vanilla ice cream or whipped cream
There are a lot of different variations you can make on Indian pudding. I went for a rather basic batch, but I've tried some great ones that mix it up and include some different ingredients, such as:
  • rasins
  • ground ginger
  • maple syrup
  • honey

Step 2: Scald Milk

Preheat oven to 250

Pour your milk and butter into a large pan (preferably with a thick base - otherwise use a double boiler), and apply medium heat. Warm until butter melts, and liquid has just hit a boil, stirring regularly. Once boiling, reduce heat to low, and let simmer.

Step 3: Dry Ingredients

In a separate bowl, mix flour, salt, and cornmeal. 

Stir in molasses until mixture has a uniform consistency. Thin with a few spoonfuls of the scalded milk, then slowly transfer the moxture back to the large pot of buttermilk. 

Step 4: Thicken

Whisk and continue warming until mixture has thickened to the consistency of a porridge. About 5-8 minutes.

Step 5: Temper Eggs

Beat eggs in a small bowl. While quickly whisking with one hand, slowly add ~1/2 cup of the hot cornmeal mixture into the eggs. When everything mixed, and there are no eggy chunks, transfer egg mixture back into the large pot.

Add sugar and spices (now's the time to add rasins, too, if you opted for them), and stir to combine. 

Step 6: Bake

Pour into a large and shallow casserole dish, and bake at 250 for 2 hours.

Pudding will be very hot when you remove it from the oven, so be sure to give it time to cool. After you can't take it anymore, because it just smells too darn good, grab a bowl-full, top with some ice cream, and dig in!

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    5 Discussions


    7 years ago on Introduction

    Looks delicious ~~ will definitely be giving this a try!

    Thanks for sharing your recipe ;)



    7 years ago on Introduction

    This a great recipe. What did you do when using maple syrup, i.e. reduce/replace molasses?

    Definitely have to try this sometime this week.


    8 years ago on Introduction

    Having tried this in real life, I can testify to its deliciousness: errr, it is delicious.

    Because of all the pumpkin pie-ish spices, it tastes like an unpumpkin-y punkin' pie. If you've got a picky eater who refuses to eat pumpkin on principle ("We carve them and leave them outside to frighten small children, and now we're going to eat them?!"), this is an excellent gateway drug to round orange squash.


    8 years ago on Introduction

    Mmm looks like it smells amazing, the ingredients seem festive, too! I'm licking my monitor.