Recipe courtesy of Brendan Walsh

Indian Pudding

  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
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Ingredients

Cornbread:

1/3 cup buttermilk

1 egg

1/4 cup sour cream or creme fraiche

1/3 cup cornmeal

1/2 cup all-purpose flour

1/3 cup light brown sugar

1 tablespoon baking powder

1/4 teaspoon cinnamon

Pinch ginger

Pinch nutmeg

Pinch salt

4 ounces butter, melted

Custard:

2 eggs

3 yolks

1/3 cup maple syrup

1/3 cup molasses

Pinch salt

1 1/2 cups milk

1 cup cream

Directions

  1. For the cornbread, combine buttermilk, egg, and sour cream. Combine all dry ingredients. Add wet ingredients to dry ingredients and fold in butter at the end. Coat a 6 by 8-inch pan with vegetable spray. Bake in a preheated 350 degrees for about 20 minutes. Let cool. Can be made a day ahead.
  2. For the custard: Combine eggs, yolks, maple syrup and molasses. Whip lightly. Combine salt, milk and cream. Bring cream mixture to a simmer. Remove and slowly pour cream into the egg mixture while whisking. Mix until combined.
  3. To assemble pudding, crumble cornbread in a bowl. Mix in custard and let the mixture rest so the cornbread soaks up the liquid. Pour into ramekins and bake in a water bath in a preheated 325-degree oven for 45 minutes to 1 hour.

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