New England Indian Pudding

American New England warm Indian pudding with vanilla ice cream

This cornmeal-based, molasses-sweetened, cinnamon-nutmeg spiced comfort food is a real treat. It takes very little prep and a long time to cook. Serve warm with vanilla ice cream or whipped cream.

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Course: Dessert

Cuisine: American, American Northeast, New England, North American

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings:

Author: My Hungry Traveler

Equipment

Medium saucepan
Large baking dish
Medium bowl
Small bowl or glass measuring cup
Whisk, wooden spoon

Ingredients

3 cups Whole milk
4 tbsp Unsalted butter (plus a little to grease casserole dish)
½ cup Cornmeal
2 tbsp All-purpose flour
1 tsp Kosher salt
½ cup Blackstrap molasses
¼ cup Maple syrup (optional)
½ tsp Vanilla extract
¼ cup Sugar
½ tsp Each: ground cinnamon, ginger, and nutmeg
¼ tsp Ground allspice
½ cup Golden raisins
1 container Vanilla ice cream

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Instructions

Preheat oven to 250°F (130°C). Grease a baking dish with butter.
Make Batter - Warm the butter and milk in a medium saucepan over over low heat until butter melts.
In a medium bowl, whisk the cornmeal, flour, and salt. In a measuring cup, whisk the molasses and maple syrup with a ¼ cup of the milk mixture. Whisk this into the flour-cornmeal bowl.
Now pour the bowl into the saucepan with milk and whisk to fully integrate everything. Cook over medium-low heat, stirring, for 2 minutes.
Whisk eggs in the medium bowl. Add a little of warmed milk-flour mixture into the eggs to temper. Pour eggs into the saucepan and gently whisk in sugar, vanilla extract, nutmeg, ginger, allspice, and raisins. Remove from heat.
Bake Pudding - Pour batter into baking dish and bake 2 hours. It should look like a dark brown moist cornbread. Cool for 15 minutes and scoop in bowls and top with some vanilla ice cream.

Notes

Don't skip the tempering step of adding a little of the hot milk mixture the beaten eggs. It will keep the eggs from scrambling when poured into the saucepan.

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