Indian Pudding is a warm and comforting dessert made with cornmeal, milk, and spices like cinnamon and ginger. It’s perfect for chilly days when you want something cozy!
Honestly, this pudding reminds me of a hug in a bowl. I love to top it with a scoop of vanilla ice cream. Who can resist that warm and cold combo? Yum!
Key Ingredients & Substitutions
Whole Milk: Whole milk gives the pudding its creamy richness. You can use 2% or almond milk for a lighter option. I personally prefer whole milk for the best texture!
Yellow Cornmeal: This is the star of the show! If you don’t have cornmeal, polenta can work in a pinch, but it might change the pudding’s texture slightly.
Dark Brown Sugar: This adds a nice depth of flavor. Light brown sugar is a fine substitute if that’s what you have. I love the richer flavor of dark brown sugar for this recipe.
Molasses: Molasses gives a deep, warm flavor. If you’re running low, you can substitute with honey or maple syrup, but the taste will be lighter.
Spices: Cinnamon, ginger, and cloves create a cozy aroma. Feel free to adjust the spices to your taste or add nutmeg for an extra touch.
How Do You Make Sure the Pudding is Creamy and Not Lumpy?
A key step to avoid lumps is whisking the cornmeal into the simmering milk slowly. This helps it incorporate evenly. Take your time and stir constantly while adding the cornmeal to achieve a smooth mix.
- Start with milk at a gentle simmer; if it’s boiling, lower the heat.
- Stir continuously as you sprinkle in the cornmeal.
- Cook on low heat for about 10 minutes, stirring often, until thickened.
Using these tips will help ensure your Indian Pudding turns out smooth and creamy, making every bite delightful! Enjoy your cooking experience!
How to Make Delicious Indian Pudding
Ingredients You Will Need:
- 4 cups whole milk
- 3/4 cup yellow cornmeal
- 1/2 cup dark brown sugar, packed
- 1/4 cup molasses
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 2 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Optional toppings: vanilla ice cream or whipped cream, toasted nuts (such as cashews or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 1.5 to 2 hours to bake. Make sure to allocate time for cooling before serving, making it a total of about 2 to 2.5 hours before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C). As you wait for it to heat, butter a 1.5-quart baking dish or 6 small ramekins well. This will help the pudding come out easily once it’s baked.
2. Prepare the Milk Mixture:
In a medium saucepan, pour in the whole milk and warm it over medium heat until it gently simmers. Take care not to let it boil, as you want a slow and steady heat for this part.
3. Add Cornmeal:
Once the milk is simmering, start slowly whisking in the cornmeal. Do this gradually while stirring constantly to avoid any lumps. This will help give your pudding a smooth and creamy texture.
4. Thicken the Mixture:
Reduce the heat to low and continue to cook while stirring frequently until the cornmeal mixture thickens slightly. This should take about 10 minutes, and it’s important to keep stirring to achieve the right consistency!
5. Mix in the Sugars and Spices:
Remove the saucepan from heat and stir in the dark brown sugar, molasses, cinnamon, ginger, cloves, and salt. Mix thoroughly until everything is well combined and the sugars have melted into the mixture.
6. Incorporate the Eggs:
In a separate bowl, beat the eggs. Now, carefully take about 1 cup of the hot cornmeal mixture and whisk it into the eggs. This is called tempering; it helps bring the eggs up to temperature without cooking them.
7. Combine Everything:
Pour the tempered egg mixture back into the saucepan with the rest of the cornmeal. Stir in the melted butter and vanilla extract, mixing until everything is fully blended.
8. Prepare for Baking:
Now it’s time to pour the batter into your prepared dish(es). Place the baking dish into a larger roasting pan, and carefully add hot water to the outer pan so that it reaches halfway up the sides of the pudding dish. This creates a water bath, ensuring even cooking.
9. Bake:
Put everything in the preheated oven and bake for about 1.5 to 2 hours. Check for doneness by inserting a knife near the center; if it comes out clean, your pudding is ready!
10. Cool and Serve:
After baking, carefully remove the pudding from the water bath and let it cool for a few minutes. Serve it warm, topped with a scoop of vanilla ice cream and a sprinkle of toasted nuts for added crunch.
Enjoy your homemade Indian Pudding, a delightful treat that warms both the heart and the belly!
Can I Use Different Types of Milk?
Absolutely! While whole milk gives the richest flavor, you can substitute with 2% milk or even plant-based options like almond or oat milk. Just keep in mind that the flavor and texture might be slightly different.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat in the microwave or oven until warmed through. You might want to add a splash of milk if it’s too thick after refrigeration!
Can I Make This Ahead of Time?
Yes, you can prepare the pudding a day in advance and store it in the refrigerator. Bake it as directed, then cool and cover it. It can be reheated in the oven before serving, but allow a little extra time for it to warm through.
What Are Tasty Variations I Can Try?
You can mix in dried fruits like raisins or cranberries for added flavor and texture. Another great option is to add a splash of bourbon or rum to the batter for a deeper taste!
