Ingredients
- 2 cups milk
- 1/2 cup yellow cornmeal
- 1/4 cup sugar
- 1/4 cup brown sugar, firmly packed
- 1/2 cup molasses
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1/4 teaspoons ground cloves
- 3 cups half and half
- One 3inch piece fresh ginger, peeled and grated
Directions
Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch Pyrex loaf pan.
Combine the milk and cornmeal in a medium stainless or enamel saucepan. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Reduce heat to low and continue stirring until it is as thick as oatmeal.
Add the sugar, brown sugar, molasses, salt, butter, cloves and 2 cups of the half and half. Stir to combine. Bring the mixture back to a boil and transfer to the prepared loaf pan.
Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the loaf pan. Bake for 1 hour, stirring once after the first half hour.
Press the grated ginger against a fine sieve or squeeze it in a square of cheesecloth to extract 1 or 2 tablespoons of juice. After the pudding has baked for 1 hour, add the ginger juice and the remaining cup of half and half and stir to mix. Bake for an additional hour, stirring again after half an hour. Serve immediately in small bowls or cups, or store in the refrigerator and reheat, stirring, over low heat.
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By LadyDedlock
on December 24, 2012
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I have been making this recipe every year since I found it on here in 2004. In short, guests go bonkers over it! Even a few men I know (namely my husband who only want chocolate desserts, go ga-ga over this stuff (personally I could eat it year round. I cook it exactly as is, EXCEPT (and this is really important - I leave out the ginger. I made it the first time with the ginger and we did not like it because it muscled out the rest of the flavors. Secondly, the Indian Pudding I had growing up did not have ginger in it and so I leave it out and stay traditional; you won't be disappointed and it allows you to relish the molasses flavors. Served best dipped hot into shallow individual bowls with a scoop of high-quality vanilla ice cream plopped right into the middle of it. The ice cream begins to melt and mix with the mushy-porridgy Indian Pudding and the result is sheer nirvana to the palate. Enjoy! [And thank-you Susan Feniger and Mary Sue Milliken, this recipe is the bomb!]
By lickthebeater
on September 09, 2011
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My friend Rachel made this for me years ago. I am so pleased to still be able to find the recipe on this site. It was so delicious, that I have never forgotten it. I thought it tasted like hot oatmeal cookie dough and would be great with ice cream on top. YUM YUM!!! Can't wait to make it.
By ackdrew71_4744420
Richmond, VA
on November 24, 2009
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Not sure if it's "authentic" or not, as it's the first time I've ever made it (or had it, for that matter. But I was nervous about making it, given the less-than-glowing review given by one person. But it was fantastic. Seriously. Great stuff, perfect with some whipped cream. Great fall or winter dessert!
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