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Baked Indian Pudding Recipe

Baked Indian Pudding Recipe

Baked Indian Pudding is a rustic, old-fashioned dish that draws from simple ingredients like milk, cornmeal, and molasses to create a warm, comforting dessert. This recipe is rich in history, with roots in early American colonial times when ingredients like cornmeal were readily available and affordable. The slow baking process allows the flavors to deepen and develop, resulting in a pudding that’s both hearty and delicious.


Baked Indian Pudding Recipe


Ingredients for Baked Indian Pudding

  • 2 Quarts of Milk: Milk is the base of this dish, providing the creamy texture that carries the flavors of the other ingredients.
  • 1 Cupful of Molasses: Molasses adds a deep, rich sweetness with a slight bitterness, balancing the mild flavor of the cornmeal.
  • 1 Cupful of Yellow Cornmeal: Cornmeal thickens the pudding and gives it a hearty, rustic texture. Yellow cornmeal is traditionally used for its slightly sweet and earthy flavor.
  • 1/2 Teaspoonful of Salt: Salt enhances the flavors of the other ingredients and prevents the pudding from tasting too sweet.

Step-by-Step Guide to Making Baked Indian Pudding

Step 1: Prepare the Milk

The recipe starts by dividing the 2 quarts of milk. Pour one quart of milk into an earthen pudding pot, which is essential for the slow baking process, as the clay or ceramic helps evenly distribute the heat. Set this pot aside for later use.

In a separate agate dish (a heatproof dish), pour the other quart of milk and place it on the stove over medium heat to scald. Scalding the milk means heating it until it's hot but not boiling, which helps prevent curdling and prepares it to absorb the cornmeal evenly.

Step 2: Thicken the Cornmeal

Once the milk on the stove is hot, slowly add the yellow cornmeal, one handful at a time. Stir constantly as you add the meal to avoid lumps. The mixture will gradually thicken as the cornmeal absorbs the milk. Continue stirring until the cornmeal mixture reaches a smooth, porridge-like consistency. This step ensures the pudding has a rich, thick texture.

Step 3: Add the Molasses

Remove the thickened cornmeal mixture from the stove and stir in 1 cup of molasses. Molasses not only adds sweetness but also contributes a deep, slightly bitter flavor that complements the earthiness of the cornmeal. Stir well until the molasses is fully incorporated and the mixture takes on a warm, caramel-like color.

Step 4: Combine with the Cold Milk

Now, take the pudding pot with the cold milk that you set aside earlier. Gradually pour the molasses and cornmeal mixture into the cold milk, stirring constantly to blend the two evenly. The combination of hot and cold milk creates a perfect balance that helps the pudding cook evenly during the long baking process.

Step 5: Bake Slowly for Six Hours

Pour the pudding mixture into a baking dish and place it in a slow oven (around 250-275°F or 120-135°C). The slow, gentle heat is crucial for developing the pudding's unique texture. The extended baking time—six hours—allows the cornmeal to soften further, and the sugars in the molasses to caramelize slightly, adding depth of flavor.

During the baking process, the pudding should develop a reddish hue on top and will separate slightly, producing whey—a sign that the pudding is properly cooked. The slow oven ensures that the pudding remains creamy on the inside, with a slightly firmer top.

Step 6: Serve Warm with Cream

Once the pudding has baked for six hours, it’s ready to be served. Traditionally, Baked Indian Pudding is enjoyed warm, with a generous drizzle of cream over the top. The cream adds richness and a luxurious texture, balancing the earthy sweetness of the pudding. If you prefer, you can also serve it with ice cream or a dollop of whipped cream for added indulgence.

Approximate Calorie Count

A serving of Baked Indian Pudding, divided into 8 portions, will contain approximately 250-300 calories per serving. The molasses and milk contribute the bulk of the calories, making this dessert both hearty and satisfying. The addition of cream will add extra calories, but it enhances the flavor and texture of this classic dish.

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