Indian Pudding

Rather unattractive, but delicious, molasses and cornmeal baked pudding with whipped cream

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City/Region: United States of America

Time Period: 1829

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Indian pudding, a perfect marriage of new world and old world cooking, resulted from British colonists making familiar foods with the ingredients that were available to them in America. Without access to wheat flour, they used cornmeal to make their beloved boiled puddings, and by the time this recipe came around in 1829, there were baked versions as well. 

While an admittedly unattractive dish, it is absolutely delicious. The molasses really comes through, but it has none of the bitterness, leaving an almost caramelly flavor. 

This dish has fallen out of favor and can usually only be found in New England, but I think it should make a comeback. If you’re planning on serving it for Thanksgiving (which I plan on doing), then I recommend presenting it dressed up with whipped cream to make it, if not pretty, then more palatable-looking.

“Baked Indian Pudding
Indian pudding is good baked. Scald a quart of milk, (skimmed milk will do,) and stir in seven table spoonfuls of sifted Indian meal, a tea-spoonful of salt, a teacupful of molasses, and a great spoonful of ginger, or sifted cinnamon. Bake three or four hours. If you want whey, you must be sure and pour in a little cold milk, after it is all mixed.”

— The American Frugal Housewife by Lydia Child, 1829

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Ingredients:

• 1 quart plus 1/2 cup (1 L plus 120 ml) milk, divided
• 1/2 cup (80 g) cornmeal
• 1 teaspoon salt
• 1/2 cup (180 g) molasses
• 1 1/2 teaspoons ground ginger or cinnamon
• Lightly whipped cream, for serving

Instructions:

1. Preheat the oven to 300°F (150°C). Butter the bottom and sides of a 9x9 inch (23x23 cm) baking dish.
2. Scald 1 quart (1 L) of the milk by heating it in a saucepan or double boiler to 180°F (82°C), or until it just starts to have little bubbles, stirring frequently so that the milk doesn’t burn or form a skin on top.
3. While the milk heats, whisk the cornmeal and salt together in a bowl.
4. Once the milk hits 180°F (82°C) or starts to have little bubbles, reduce the heat to low and stir in the cornmeal and salt. Cook for 10 minutes, stirring constantly.
5. Stir in the molasses and cook and stir for another 2 minutes.
6. Stir in the ginger or cinnamon. If you’re using ginger, it’s best to sift it in so there are no clumps. Cook and stir for another minute or so, or until everything is nice and smooth.
7. Pour the batter into the prepared baking dish. Pour in the remaining 1/2 cup (120 ml) cold milk, and don’t stir it in.
8. Bake for 3 to 4 hours, then take it out of the oven and let it cool completely. Mine had a kind of film form on top, and I’m not entirely sure if this is as intended.
9. Once the pudding has cooled and firmed up a bit, scoop it into serving dishes, top with whipped cream, and serve it forth.

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