Indian Pudding is a warm and comforting dessert made with cornmeal, milk, and spices like cinnamon and nutmeg. It’s like a hug in a bowl!
This dish reminds me of cozy family gatherings, where the sweet smell fills the air. Top it with ice cream, and you have the perfect treat for any day! 🍦
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal is essential for that hearty texture. If you don’t have it, you can use polenta for a similar result. Just keep in mind that polenta might change the texture slightly.
Molasses: Dark molasses gives a rich flavor. If you want to lighten it up, light molasses or even maple syrup can be used — but the flavor will be less intense.
Spices: Ginger, cinnamon, and nutmeg are key for warmth and depth. If you’re out of nutmeg, just skip it or use an extra sprinkle of cinnamon. Freshly ground spices will enhance flavor more than pre-ground.
Raisins and Nuts: While both are optional, they add nice texture and flavor. If nuts are an issue, try sunflower seeds or skip them altogether. Dried cranberries could replace raisins if you prefer a tangy taste.
How Do I Ensure My Pudding Sets Properly?
Getting the right consistency for your Indian pudding is crucial. The key is in careful cooking and baking:
- When adding cornmeal to simmering milk, stir continuously to avoid lumps. This helps to create a smooth pudding.
- Cooking on low heat after adding other ingredients allows the mixture to thicken without burning. Keep stirring gently.
- Using a bain-marie (water bath) while baking helps maintain moisture, preventing a dry pudding. Make sure your baking dish has high enough sides to hold the water.
Checking for doneness? The pudding should be set with a slight jiggle in the center. It will firm up as it cools!
How to Make Indian Pudding
Ingredients You’ll Need:
- 4 cups whole milk
- 1 cup yellow cornmeal
- 1/3 cup dark molasses
- 1/2 cup packed light brown sugar
- 1/4 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp unsalted butter, melted
- 1 large egg, beaten
- 1/2 cup raisins (optional)
- 1/2 cup chopped nuts such as pecans or walnuts (optional)
- Vanilla ice cream or whipped cream for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 1.5 to 2 hours of baking time. Plus, it will need a little cooling time before you dig in. All in all, plan for a cozy couple of hours in the kitchen!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 325°F (163°C). Grease a 1.5-quart baking dish or individual ramekins with a little butter or cooking spray to prevent sticking.
2. Simmer the Milk
In a large saucepan, pour in the whole milk and heat it over medium heat until it starts to simmer. Keep an eye on it so it doesn’t boil over!
3. Whisk in Cornmeal
As the milk warms up, gradually whisk in the yellow cornmeal. Make sure to stir constantly to avoid lumps forming in the mixture.
4. Add the Sweetness and Spices
Once combined, add in the dark molasses, light brown sugar, salt, ground ginger, cinnamon, and nutmeg. Continue stirring and cook on low heat for about 5-7 minutes until the mixture thickens slightly.
5. Stir in Butter
Remove the saucepan from the heat and stir in the melted butter. Let it cool for a moment before the next step.
6. Combine with Egg
Allow the mixture to cool slightly before whisking in the beaten egg. This will help to keep the egg from scrambling. Make sure it’s well mixed!
7. Add Optional Ingredients
If you’re using raisins and chopped nuts, fold them into the pudding mixture now for added texture.
8. Pour and Prepare for Baking
Pour the pudding mixture into the prepared baking dish or ramekins. Then take a larger pan and place your dish inside it. Fill the larger pan with hot water until it’s halfway up the sides of your pudding dish. This is called a bain-marie and helps keep the pudding moist while baking.
9. Bake the Pudding
Carefully place the setup in the oven and bake for 1.5 to 2 hours. You’ll know it’s done when the pudding is set and a knife inserted comes out clean.
10. Cool and Serve
Once baked, remove your pudding from the oven and let it cool slightly. Indian pudding is delightful warm or at room temperature. Serve it topped with a generous scoop of vanilla ice cream or a dollop of whipped cream for extra yum!
This Indian Pudding has a rich, spiced cornmeal custard texture with the deep sweetness of molasses. The ice cream on top adds a delightful creamy contrast. Enjoy this classic comfort dessert!
Can I Use Alternative Milks for This Recipe?
Yes, you can use alternative milks like almond or oat milk, but keep in mind that they may alter the flavor and texture slightly. Full-fat coconut milk is an excellent choice for a creamier consistency!
What Can I Substitute for Molasses?
If you’re out of molasses, you can substitute it with honey or maple syrup, though the flavor will be less robust. For a similar richness, try using dark corn syrup, but it won’t have the same depth of flavor.
Can I Make This Recipe Vegan?
Absolutely! To make this recipe vegan, use a plant-based milk (like almond or soy), replace butter with coconut oil or vegan butter, and replace the egg with a flax or chia seed egg (1 tbsp ground flaxseed or chia seeds mixed with 2.5 tbsp water, let sit until gelatinous).
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or oven. Adding a splash of milk can help keep it moist during reheating!