This recipe appears in:Bake the Book: Indian Pudding
The way spring swings from blissfully sunny to unbearably wet, you're going to need something to curl up with on colder days. Enter Indian Pudding from Old School Comfort Food. Described as a "bowl of comfort", this cornmeal-based, molasses-sweetened, spiced soft bready pudding bridges the gap between sunshine and gloom.
Reprinted with permission by Alexandra Guarnaschelli. Copyright © 2013. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.
- 3 cups whole milk
- 4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the dish
- 1/2 cup coarse cornmeal
- 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 1/4 cup blackstrap molasses
- 2 large eggs
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup golden raisins
- 1 1/2 cups unsweetened whipped cream or ice cream, for serving
Preheat the oven to 250°F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
Make the batter: In a medium saucepan, combine the milk and butter and warm over low heat until the butter melts.
In a medium bowl, whisk together the cornmeal, flour, and salt. In a separate bowl, whisk together a little of the milk mixture and the molasses and then whisk this into the cornmeal. Add the entire cornmeal mixture to the pan and whisk until the ingredients are fully integrated. Cook, stirring constantly, for 2 minutes.
Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mix to temper the eggs. Pour everything into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice, and raisins. Remove from the heat.
Bake the pudding: Pour into the baking dish and bake until it looks like a slightly moist version of corn bread or a steamed pudding, 2 hours. Allow the pudding to cool for 15 minutes before topping with the whipped cream.