Indian Pudding

Ingredients

• 1 quart plus 1-1/2 cup (1 l plus 120 ml) milk, divided
• 1/2 cup (80 g) cornmeal
• 1 teaspoon salt
• 1/2 cup (180 g) molasses
• 1-1/2 teaspoons ground ginger or cinnamon
• lightly whipped cream, for serving

Instructions

1. Preheat the oven to 300f (150c). Butter the bottom and sides of a 9x9 inch (23x23 cm) baking dish
2. Scald 1 quart (1 l) of the milk by heating it in a saucepan or double boiler to 180f (82c), or until it just starts to have little bubbles, stirring frequently so that the milk does not burn or form a skin on top
3. While the milk heats, whisk the cornmeal and salt together in a bowl
4. Once the milk hits 180f (82c) or starts to have little bubbles, reduce the heat to low and stir in the cornmeal and salt. Cook for 10 minutes, stirring constantly
5. Stir in the molasses and cook and stir for another 2 minutes
6. Stir in the ginger or cinnamon. If you are using ginger, it is best to sift it in so there are no clumps. Cook and stir for another minute or so, or until everything is smooth
7. Pour the batter into the prepared baking dish. Pour in the remaining 1/2 cup (120 ml) cold milk and do not stir it in
8. Bake for 3 to 4 hours, then remove from the oven and let it cool completely. A film may form on top
9. Once the pudding has cooled and firmed up, scoop it into serving dishes, top with whipped cream, and serve

Formatted to Recipe Style Guide on 18:55, 22 November 2025 (PDT) by ChatGPT