Indian Pudding

By Moira Hodgson

Total Time
2 hours 10 minutes
Rating
3(17)
Comments
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Ingredients

Yield:4 to 6 servings
  • 1quart milk
  • ⅓cup corn meal
  • ⅓cup water
  • ½cup molasses
  • ½teaspoon ground ginger
  • ½teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

213 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 0 grams dietary fiber; 29 grams sugars; 6 grams protein; 276 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 225 degrees (see note).

  2. Step 2

    In saucepan scald milk. Add the corn meal and water and cook for 3 minutes, or until thickened. Add remaining ingredients.

  3. Step 3

    Place in 2-quart baking dish and bake for 2 hours. If desired, serve with hard sauce.

Tip
  • If cooked on the hearth the pudding should be placed in a baking dish in a Dutch oven at the edge of the fire and turned frequently so that it heats on all sides.

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Ratings

3 out of 5
17 user ratings
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Comments

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Scott Draper

It feels as if the milk corn meal ratio is off. 2 hours later still liquid

George

2 hours at 225 degrees? Are there other options?

Eddie

Buy one.

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