Recipes from the journal archive for home cooking Indian pudding



A local favorite dessert, here are two Indian pudding recipes. One recipe was published in a cookbook by The Journal back in the 1960s. The other is from Aunt Carrie’s in Narragansett, where you can order dessert at the mussel hut.

Indian pudding

5 cups of milk

â…“ cup of cornmeal

¾ cup of dark molasses

¼ cup butter

1 teaspoon of salt

1 egg, beaten

1 teaspoon of ginger

½ teaspoon of cinnamon

3 tablespoons of sugar

Preheat the oven to 325 degrees. Boil 4 cups of milk over direct heat; Stir in corn flour. Put the mixture in the double boiler and boil over boiling water for 15 minutes. Stir in molasses and cook for another 5 minutes.

Remove from heat and add the remaining ingredients. Put the batter in a well-greased baking dish and pour 1 cup of cold milk over it. Bake in the 325 degree oven for 1½ to 2 hours.

Serve with thick cream or vanilla ice cream.

Aunt Carries Indian pudding

3 cups of whole milk

4 tablespoons of unsalted butter, plus more for greasing the pan

½ cup coarse cornmeal

2 tablespoons of all-purpose flour

¾ teaspoon of kosher salt

¼ cup of black molasses

2 large eggs

¼ cup of sugar

½ teaspoon ground cinnamon

½ teaspoon of grated nutmeg

¼ teaspoon of ground allspice

½ cup of golden raisins

1½ cups unsweetened whipped cream or ice cream for serving

Preheat the oven to 250 degrees. Butter a 2 to 2½ quart flat baking dish.

Make the dough: Mix the milk and butter in a medium saucepan and heat over low heat until the butter melts.

In a medium bowl, whisk together the cornmeal, flour, and salt. Mix some of the milk mixture and molasses in a separate bowl, then stir into the cornmeal. Add all of the cornmeal mixture to the pan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.

Whisk the eggs in a medium bowl. Gradually stir in some of the cornmeal mixture to temper the eggs. Put everything in the saucepan and carefully stir in the sugar, cinnamon, nutmeg, allspice and raisins. Take off the heat.

Bake the pudding: Pour into the baking dish and bake until it looks like a slightly damp version of corn bread or a steamed pudding, 2 hours. Let the pudding cool for 15 minutes before topping it with the whipped cream.

Serves 8-10.



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