Baked Indian Pudding
Baked Indian Pudding is a classic, warm dessert blending rich molasses and fragrant spices with a creamy, custard-like texture. Perfect for cozy evenings, it offers a comforting taste of traditional flavors that appeal to those who love sweet, spiced treats with a nostalgic twist.
Ingredients
Instructions
- Heat the oven to 325°F.
- Butter a deep 2-quart casserole dish.
- Heat milk and sugar in a saucepan over low heat until tiny bubbles appear around the edge of the pan.
- Gradually stir in the cornmeal, cooking and stirring constantly until smooth and slightly thickened.
- Remove from heat.
- Stir in the eggs, cinnamon, ginger, salt, and molasses until thoroughly combined.
- Pour the mixture into the prepared casserole dish.
- Bake uncovered for 1 to 1 1/2 hours until set and golden.
- Serve hot as is or with vanilla ice cream.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of low-fat. If you don't have molasses, golden syrup can be used as a substitute. Make sure to stir the cornmeal mixture constantly to avoid lumps. If you prefer a spicier flavor, feel free to add a pinch of nutmeg or cloves. This dish is a comforting dessert, reminiscent of traditional American recipes.
Serving Suggestions
Baked Indian Pudding is best served warm, and it pairs beautifully with vanilla ice cream or whipped cream for added richness. You can also enjoy it with a drizzle of extra molasses or syrup on top. This dish makes a delightful dessert after a hearty meal and is perfect for fall gatherings, making it a great companion to other comforting dishes like Honey Cakes.
Storage & Reheating
To store leftovers, let the pudding cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, place individual servings in the microwave for about 30-60 seconds or warm it in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Indian Pudding contains roughly 376 calories, with 7g protein, 88g carbohydrates, and 3g fat. It is an excellent source of vitamin C (65% of the Daily Value), dietary fiber (37% of the Daily Value), and iron (37% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1249mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pudding ahead of time?
Yes, you can prepare the pudding a day in advance and store it in the refrigerator. Just reheat it before serving. The flavors often deepen overnight, making it even more delicious!
What can I substitute for cornmeal?
If you don't have cornmeal, you can use fine polenta as a substitute. However, the texture may vary slightly. Alternatively, try using a gluten-free flour blend for a different twist.
Is this dish suitable for vegetarians?
Yes, this Baked Indian Pudding is a vegetarian recipe, as it contains no meat products. It's a great dessert option for vegetarians and can be enjoyed by all!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).