Classic Indian Pudding
Slow-baked cornmeal, molasses, and warm spice — New England's oldest dessert, dark, custardy, and best served with a scoop of vanilla ice cream.
In a nutshell: This authentic american classic indian pudding comes together in just 2 hrs 45 mins using simple whole ingredients. The chef's secret: Blackstrap is bitter and overpowering here — mild or robust molasses gives the pudding. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic Indian pudding: slow-baked cornmeal, molasses, milk, and spice into a dark, custardy New England dessert. Serve warm with ice cream.
Key Equipment
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- 2-quart baking dish
- Medium saucepan
- Whisk
Chef's Pro-Tips
- Use regular molasses, not blackstrap: Blackstrap is bitter and overpowering here — mild or robust molasses gives the pudding its classic caramel depth.
- Stir once, midway: One stir breaks up the skin and evens the texture; constant stirring would keep the custard from setting.
- Bake low, not fast: A 300°F oven is what makes Indian pudding custardy rather than grainy — rushing it at higher heat curdles the eggs.
Ingredients
8
servings
-
4 cups whole milk, divided
-
½ cup yellow cornmeal, not coarse stone-ground
-
½ cup molasses, not blackstrap
-
¼ cup granulated sugar
-
2 tbsp butter, plus more for the dish
-
½ tsp kosher salt
-
1 tsp ground cinnamon
-
½ tsp ground ginger
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2 large eggs, beaten
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1 tsp vanilla extract
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1 pint vanilla ice cream, for serving
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Step-by-Step Instructions
Heat the Milk
Preheat the oven to 300°F (150°C) and butter a 2-quart baking dish. Heat 3 cups of the milk in a medium saucepan over medium heat until steaming and small bubbles form at the edges — do not boil.
Whisk in the Cornmeal
Whisk the cornmeal into the hot milk in a slow stream, then cook, whisking constantly, for 5 minutes until thickened like porridge. Remove from the heat.
Add Molasses and Spice
Whisk in the molasses, sugar, butter, salt, cinnamon, and ginger until the butter melts and the mixture is smooth and dark. Let it cool for 5 minutes so it will not scramble the eggs.
Temper the Eggs
Whisk the beaten eggs with the remaining 1 cup of cold milk and the vanilla. Stir the egg mixture into the warm cornmeal mixture until fully combined.
Bake Low and Slow
Pour into the prepared dish and bake for 2 hours 30 minutes, stirring once after the first hour, until the pudding is set at the edges with a slightly wobbly centre. It firms as it cools.
Serve Warm
Rest for 15 minutes, then scoop into bowls while still warm and top with vanilla ice cream or a pour of cold cream.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
A baked pudding from colonial New England, made from cornmeal — called 'Indian meal' at the time — milk, molasses, and spice. It is one of America's oldest recorded desserts and a traditional Thanksgiving side-dessert.
Yes, as long as your cornmeal is certified gluten-free. The recipe contains no flour at all.
Yes — bake it a day ahead, refrigerate, and reheat covered at 300°F (150°C) for 25-30 minutes. It also reheats beautifully by the scoop in the microwave.
Vanilla ice cream is classic, and cold heavy cream poured over the warm pudding is the old New England way. Whipped cream works too.
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