Indian Pudding is a warm and comforting dessert made with cornmeal, milk, and spices like cinnamon and molasses. It’s like a cozy hug in a bowl!
This dish has a lovely sweet and slightly spiced flavor that warms you right up. I love serving it with a scoop of vanilla ice cream on top—pure heaven! 🍦
Key Ingredients & Substitutions
Whole Milk: This is essential for a creamy texture. If you’re looking for a lower-fat option, use 2% milk or a non-dairy milk like almond or oat milk. Just check that it’s unsweetened to not alter the flavor too much.
Yellow Cornmeal: This gives the pudding its unique texture. If you don’t have cornmeal, finely ground polenta could work in a pinch. Just remember that it may create a slightly different consistency.
Dark Molasses: This adds rich flavor and sweetness. If you’re out, you can use blackstrap molasses for a stronger flavor or honey as a lighter substitute, but be careful with the quantities as honey is sweeter!
Unsalted Butter: Using unsalted butter helps control the saltiness. If you’re dairy-free, you can swap it out for coconut oil or a dairy-free butter substitute. It’ll still be delicious!
Spices: Cinnamon, ginger, and nutmeg create depth. Feel free to experiment by adding a pinch of nutmeg or some allspice for extra flavor, depending on your preference.
How Do I Get the Pudding to Set Properly?
Setting the pudding just right can be tricky! The water bath method helps cook it evenly and prevents the top from burning.
- Ensure the water bath contains hot water when baking—this aids in even cooking.
- Don’t rush the baking time! The pudding needs to bake until it appears set in the middle, usually around 1.5 to 2 hours.
- It’s perfectly okay if the surface cracks a bit once it’s baked—this is normal!
Check for doneness by inserting a knife in the center; it should come out clean. This technique gives you that smooth, comforting result we all love!
How to Make Indian Pudding
Ingredients You’ll Need:
- 4 cups whole milk
- 1/2 cup yellow cornmeal
- 1/4 cup unsalted butter
- 1/2 cup dark molasses
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving (optional)
- Maple syrup or caramel sauce, for drizzling (optional)
How Much Time Will You Need?
This delightful Indian pudding takes about 20 minutes to prepare and requires baking for 1 1/2 to 2 hours. Make sure to give it enough time to cool slightly before serving so it can set properly. The warm spices and flavors are perfect for cozy nights!
Step-by-Step Instructions:
1. Prep the Oven and Dish:
Start by preheating your oven to 325°F (165°C). While that’s warming up, take a moment to butter a 2-quart baking dish or individual ramekins for single servings. This will help prevent the pudding from sticking!
2. Heat the Milk and Butter:
In a medium saucepan, place the whole milk and unsalted butter over medium heat. Stir occasionally until the butter melts and the mixture is hot, but be careful not to let it boil!
3. Add Cornmeal:
Once the milk and butter are hot, slowly whisk in the yellow cornmeal. Stir continuously to prevent any lumps from forming, and cook for about 5 minutes until the mixture thickens to a creamy consistency.
4. Mix in Sweeteners and Spices:
After thickening, remove the saucepan from the heat. Stir in the dark molasses, packed brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt until everything is well blended.
5. Incorporate the Egg and Vanilla:
Let the mixture cool slightly, then beat in the large egg and vanilla extract. This will add a delicious flavor and richness to the pudding!
6. Pour into Baking Dish:
Next, carefully pour the cornmeal mixture into your prepared baking dish or divide it into ramekins. This is where your pudding starts to take shape!
7. Create a Water Bath:
For even baking, place the dish(es) in a larger pan. Fill the larger pan with hot water until it comes halfway up the sides of your baking dish(es). This water bath will help the pudding cook gently.
8. Bake:
Now, pop the whole thing into your preheated oven! Bake for about 1 1/2 to 2 hours, until the pudding is set and has a lovely golden brown top.
9. Cool and Serve:
Once it’s baked just right, take the pudding out of the water bath and let it cool slightly. This will help it set better and make it easier to serve.
10. Add the Finishing Touches:
Serve the pudding warm in bowls, adding a scoop of vanilla ice cream and drizzling with maple syrup or caramel sauce if you like. Enjoy this warm, comforting dessert with family and friends!
This Indian Pudding is the perfect mix of cozy flavors and creamy texture—enjoy every delicious bite!
Can I Use Non-Dairy Milk in This Recipe?
Absolutely! You can substitute whole milk with non-dairy options like almond milk or oat milk. Just ensure they are unsweetened versions to maintain the balance of flavors in the pudding.
What If I Don’t Have Dark Molasses?
If you don’t have dark molasses, you can use light molasses or even honey as a substitute. Keep in mind that honey is sweeter, so you may want to reduce the amount slightly to taste.
Can I Make This Recipe Gluten-Free?
Yes! This recipe is naturally gluten-free, as it uses cornmeal instead of wheat flour. Just be cautious with any cross-contamination if you’re cooking for someone with a gluten allergy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or in a saucepan over low heat, stirring occasionally until heated through. You might add a splash of milk to help restore the creamy texture if it thickens up too much.
