Indian Pudding

Total Time:
2 min
Cook:
2 min

Yield:
8 to 10 servings

Ingredients
  • 6 cups whole milk
  • 1 cup yellow cornmeal
  • 1/2 cup maple syrup
  • 1/2 cup molasses
  • 1/4 cup dark Meyer's rum
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 8 tablespoons butter
  • 1 teaspoon salt
Directions
  • Preheat oven to 325 degrees F.

  • Put half the milk into a saucepan over low heat. Whisk in the cornmeal and bring to a boil. Reduce the heat to a simmer, stir, and cook the cornmeal for 15 minutes over a very low flame. Stir frequently to keep smooth.

  • Combine the syrup, molasses, rum and spices in a small bowl to ensure even distribution of flavorings throughout the pudding.

  • Stir the butter into the cornmeal, add the remaining ingredients, trying to combine as uniformly as possible. Pour the pudding into a buttered 3 quart baking dish, pour the remainder of the cold milk on top of the pudding and bake for 1 1/2 hours. Allow to cool and it will set up and tighten.


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