Indian Pudding Recipe

I tried my hand at Indian pudding last night, and I have to say, I was not disappointed.

Warm, comforting, and steeped in history, it’s a classic New England dessert with plenty of modern appeal. 

The “Indian” in the name comes from a key ingredient – what colonial settlers called “Indian meal.” (Today, we just call it yellow cornmeal.)

The cornmeal gives it a distinctive texture. And the warm vanilla and cozy spices make it perfect for chilly evenings. 

Why You’ll Love This Indian Pudding

Aromatic Allure: The enticing blend of cinnamon, ginger, and nutmeg will fill your home with a fabulous aroma. It’ll create a welcoming atmosphere for family and friends. The complementary sweet-n-spicy notes also make it taste amazing. 

Make-Ahead Convenience: Though this pudding is best served warm, it’s still safe to make ahead of time. Whip it up a day in advance and refrigerate it. Then, when it’s time to serve, reheat it and enjoy! 

Rich Historical Roots: Indian pudding is a traditional New England dessert with a history dating back to colonial times. It offers a taste of America’s culinary heritage and a connection to the past.

Ingredients

• Whole Milk: Many recipes call for milk, and any milk will suffice. However, for this pudding, you need to stick to whole milk. It’s essential for the creamy base, richness, and moisture. 

• Unsalted Butter: To help thicken the cornmeal mixture. 

• Yellow Cornmeal: The crucial ingredient that makes this “Indian pudding.” It provides the pudding with its characteristic flavor and texture. 

• Granulated & Brown Sugar: To help balance the savory and spicy elements. It also tones down the bitterest edges of the molasses. 

• Molasses: For a deep, rich, slightly bitter flavor that complements the spices. 

• Spices: Ground cinnamon, ground ginger, and ground nutmeg add warmth and complexity. 

• Salt: To enhance all the other flavors. 

• Large Eggs: The binders that hold the pudding together. They also help thicken it and create a smooth texture. 

• Vanilla Extract: An aromatic flavor enhancer used to make the pudding feel cozier. 

• Golden Raisins: An optional but delicious addition that brings natural sweetness and a fun, chewy texture.

• Optional Toppings: Top the pudding with whatever you like best. Vanilla ice cream, whipped cream, and maple syrup all work well. 

How to Make Indian Pudding

Rich molasses, creamy milk, and warm spices combine to create a slow-baked custard that’s both nostalgic and utterly satisfying.

I promise Indian pudding is super easy to make. Just have everything ready to go before you start, and you’ll have no issues.

Here are the steps:

1. PREHEAT the oven to 300 degrees Fahrenheit. Lightly grease a 2-quart baking dish or 6-8 ramekins with butter.

2. HEAT the milk and butter in a large saucepan. Do NOT boil. 

3. WHISK in the cornmeal gently, ensuring there are no lumps. Cook over medium heat, stirring constantly, for about 10 minutes. 

4. ADD the sugar, molasses, spices, salt, and vanilla. Mix well off the heat. 

5. TEMPER the eggs with some of the hot mixture, then pour them into the pot.

6. BAKE for 1 1/2 to 2 hours until the edges are set, but the center is still wobbly.

7. COOL for about 20 minutes before serving with your desired toppings. Enjoy! 

Tips for the Best Indian Pudding

Perfect for chilly evenings, Indian pudding’s smooth, caramelized flavor pairs beautifully with a scoop of vanilla ice cream or a drizzle of maple syrup.

It’s a simple, timeless treat that brings together tradition and indulgence in every bite.

Incorporate these tips into your pudding-making process for the best results: 

• Avoid dark or blackstrap molasses. They’re a bit too bitter for this recipe. Stick to unsulphured, which pairs nicely with the spices. 

• Low & slow. Indian pudding benefits from slow cooking. Don’t try to rush it, or you won’t get the right texture.

• Slow cooker method. Make the pudding as instructed, but do not bake. Instead, pour into your crockpot and cook on HIGH for 2-3 hours or LOW for 6. Keep warm until ready to serve.

• Want a smoother texture? Substitute a portion of the cornmeal with fine corn flour.

• Don’t skip the cooling time. Let it sit at room temperature for at least 20 minutes after baking. This will help it firm up. 

• Try variations. The easiest way to switch this pudding up is with spices. Try cloves, star anise, or cardamom for unique flavor profiles. Adding a splash of bourbon or rum also makes a nice adult tweak. 

How to Store

Served warm with a scoop of vanilla ice cream slowly melting on top, every spoonful of this dessert is like a warm hug from the inside out.

And it’s the perfect way to embrace the cozy vibes of fall!

Have leftovers? Here’s what to do:

To Store: Wrap the cooled pudding tightly in plastic or transfer leftovers to an airtight container. Refrigerate for up to 3 days. 

To Reheat: Warm individual portions in the microwave for 30 to 60 seconds, stirring halfway through. Or reheat large portions in a 300-degree oven until warm. 

Note: I don’t recommend freezing this dish. It tends to get a bit watery after thawing.

More Old Fashioned Desserts You Need to Try

Sugar Cream Pie
Chocolate Cobbler
Tea Cakes
Hot Milk Cake

Indian Pudding

Course: DessertCuisine: American

Servings

6-8

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

295

kcal

Warm, spiced Indian pudding made with cornmeal, molasses, and rich spices is a classic New England dessert perfect for cozy evenings at home.

Ingredients

• 4 cups (1 quart) whole milk

• 1/4 cup unsalted butter

• 1/2 cup yellow cornmeal

• 1/2 cup unsulphured molasses

• 1/4 cup light brown sugar

• 1/4 cup granulated sugar

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1 teaspoon vanilla extract

• 3 large eggs

• 1/2 cup golden raisins, optional

• optional toppings: vanilla ice cream, whipped cream, or a drizzle of maple syrup

Instructions

• Preheat the oven to 300 degrees Fahrenheit. Lightly grease a 2-quart baking dish or 6-8 ramekins with butter. Set aside.
• In a large saucepan, heat the milk and butter over medium heat until melted and smooth. Do not bring it to a boil.
• Gradually whisk in the cornmeal, ensuring there are no lumps. Cook this mixture over medium heat for about 10-15 minutes or until it thickens slightly. Stir constantly.
• Remove the saucepan from the heat. Stir in the molasses, sugars, cinnamon, ginger, nutmeg, salt, and vanilla. Mix well until everything is fully incorporated.
• Lightly beat the eggs in a separate bowl. Add about 1/4 cup of the hot mixture into the eggs, whisking constantly until smooth. Add another 1/4 cup, whisk, and then another 1/4 cup. When the eggs are smooth and hot, pour them into the saucepan and whisk to combine. If using, stir the golden raisins in last.
• Pour the pudding mixture into the prepared baking dish(es). Bake uncovered for 1 1/2 to 2 hours or until the pudding is set around the edges but still slightly wobbly in the center. Let cool for 15-20 minutes after removing from the oven.
• Serve the Indian pudding warm with desired toppings. Enjoy!

Notes

• Avoid dark or blackstrap molasses, which are too bitter for this recipe.
• Substitute fine corn flour for part of the cornmeal for a smoother texture. 
• Cook the pudding in low heat for a longer period for a smoother finish. But don’t skip the cooling. It needs that time to firm up.

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