Colonial Indian Pudding: A Warm Taste of Early America
Authentic colonial Indian pudding recipe baked low and slow with cornmeal, milk, and molasses. The 1700s New England dessert that defined American baking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at classicfork.com.
Cooking tools:
- Saucepan
- Whisk
- Mixing bowl
- Baking dish
- Wooden spoon
- Oven
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Ladle
- Airtight container
- Microwave
- Pastry brush
- Kitchen towel
Ingredients
- 4 cups whole milk
- ½ cup stone-ground yellow cornmeal
- ¼ cup unsulphured molasses (do not use blackstrap, it is too bitter)
- ¼ cup brown sugar, packed
- 2 tbsp unsalted butter
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract (a modern addition; skip for full historical accuracy)
- Optional: ¼ cup raisins
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