Serious Eats: Recipes

Robb Walsh's Indian Pudding

[Photograph: Laurie Smith]

This Indian Pudding from Robb Walsh's Texas Eats is a decidedly old fashioned dessert. It's a wonderfully wobbly custard made from cornmeal and eggs and sweetened with dark molasses. Warm spices are added to the mix along with a handful of chopped raisins.

Since this is a decidedly not-so-sweet sweet, topping off the Indian Pudding with a dollop of vanilla ice cream or whipped cream is pretty much a must.

What Worked: This early American dessert is lightly sweet and custardy with a pleasant hint of chew from the cornmeal.

What Didn't: If you're in market for over the top sweet, look elsewhere for dessert options.

Suggested Tweaks: Feel free to throw in your own spice blend; nutmeg, allspice, and anise would all work nicely in this pudding. Same goes for dried fruit.

Reprinted with permission from Texas Eats by Robb Walsh. Copyright © 2011. Published by Ten Speed Press. Available wherever books are sold. All rights reserved.

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