Indian Pudding is a warm, comforting dessert made with cornmeal, milk, and spices like cinnamon and nutmeg. It has a lovely, thick texture and a sweet flavor that warms your heart!
It’s like a cozy hug in a bowl! I enjoy it best with a scoop of vanilla ice cream on top for that perfect mix of hot and cold. Trust me, it’s a treat you won’t forget! 😊
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal is the star here, giving the pudding its signature texture. If you can’t find it, masa harina works as a good substitute, but the flavor might differ slightly.
Milk: Whole milk is ideal for creaminess, but you can substitute with almond milk or oat milk for dairy-free options. Just make sure they are unsweetened to keep the flavor balanced.
Molasses: This adds depth and sweetness. If you don’t have molasses, consider using honey or maple syrup, but keep in mind the taste will change slightly. Dark brown sugar can be an okay substitute too!
Spices: The warm spices are crucial. Feel free to tweak the amounts based on your taste. If you love ginger, add a bit more, or try adding cloves for a different spice note.
Butter: Melted unsalted butter is best for flavor, but coconut oil can work as a tasty alternative for a dairy-free version.
How Do I Get the Perfect Texture for My Indian Pudding?
The key to a great Indian pudding is in the cooking technique, especially when it comes to thickening the cornmeal. Here’s how to do it right!
- Start by whisking the cornmeal with part of the milk over heat, stirring constantly until it thickens into a porridge. This takes about 5-7 minutes.
- Don’t rush this step! A gentle stir prevents lumps from forming, ensuring your pudding is smooth.
- Once thickened, mix in the remaining milk and eggs gradually, as this helps to keep the texture light and airy.
- Using the water bath during baking is crucial as it prevents the pudding from drying out. It helps cook it evenly.
Remember, baking time can vary based on your oven, so keep an eye on your pudding! It should be set but slightly jiggly in the center when done.
How to Make Indian Pudding
Ingredients You’ll Need:
- For the Pudding:
- 1/2 cup yellow cornmeal
- 4 cups whole milk
- 3/4 cup light brown sugar, packed
- 1/4 cup molasses
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- For Serving:
- Vanilla ice cream
- Fresh raspberries and blackberries
How Much Time Will You Need?
This Indian Pudding takes about 20 minutes to prepare and approximately 1 to 1 1/4 hours to bake. Make sure to let it cool slightly before serving. Overall, plan for about 1.5 to 2 hours to enjoy this comforting dessert!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (160°C). Take a baking dish (1.5-quart) or individual ramekins and butter them to prevent sticking.
2. Combine Cornmeal and Milk:
In a large saucepan, whisk together the cornmeal and 2 cups of the whole milk until it’s smooth and lump-free. This mixture is the base for our pudding!
3. Cook the Mixture:
Set the saucepan over medium heat. Add salt and spices (cinnamon, ginger, nutmeg) to enhance the flavor. Stir constantly until the mixture thickens into a porridge-like consistency—this will take about 5-7 minutes. Keep whisking to avoid lumps!
4. Mix in the Sweeteners:
Once thickened, remove the saucepan from heat and stir in the brown sugar and molasses. Mix until everything is fully combined and smooth.
5. Add Remaining Ingredients:
Slowly whisk in the remaining 2 cups of milk, followed by the lightly beaten eggs. Stir in the melted butter and vanilla extract, mixing well.
6. Pour and Bake:
Pour the pudding mixture into the prepared baking dish or ramekins. To ensure even baking and prevent cracking, place the baking dish in a larger pan filled with about 1 inch of hot water (this is called a water bath).
7. Baking Time:
Bake in the preheated oven until the pudding is set but still slightly jiggly in the center, which will take about 1 to 1 1/4 hours. Keep an eye on it towards the end!
8. Cool and Serve:
Once baked, remove the pudding from the oven and let it cool for a bit. Serve warm with a generous scoop of vanilla ice cream and a few fresh raspberries and blackberries on top for that perfect finish!
Enjoy your delicious Indian Pudding—a warm, comforting dessert that’s perfect for any occasion!
Can I Use Different Types of Milk?
Absolutely! While whole milk gives the best creaminess, you can substitute it with almond milk or oat milk for a dairy-free version. Just ensure they’re unsweetened to keep the overall flavor balanced.
What If My Pudding Is Too Runny?
If your pudding comes out too runny, it might have been underbaked. Make sure to bake it until it’s set but slightly jiggly in the center. If it underbakes again, try increasing the baking time in small increments. Just ensure not to overbake, as that can dry it out.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the pudding mixture a day in advance and store it in the refrigerator. Just pour it into the baking dish the day you plan to bake it and give it an extra few minutes if baking straight from the fridge.
How Do I Store Leftovers?
Store any leftover Indian pudding in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently in the microwave or oven until it’s heated through. A drizzle of cream or a scoop of ice cream can make it feel fresh and delicious again!