Robb Walsh's Indian Pudding

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.

  • Yield:serves 6
  • Active time: 15 minutes
  • Total time:1 hour


  • 3 eggs
  • 2/3 cup molasses or cane syrup
  • 2 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace
  • 1/2 teaspoon powdered ginger
  • 3 cups milk
  • 1/2 cup coarse-grind yellow cornmeal
  • 1/2 teaspoon salt
  • 2/3 cup chopped raisins
  • Whipped cream or vanilla ice cream, for serving


  1. 1.

    You can cook this pudding in a slow cooker or in the oven. If you will be using a slow cooker, lightly spray a medium-size slow cooker insert with nonstick cooking spray. If you will be baking the pudding, preheat the oven to 300°F, and grease a 1 1/2-quart baking dish with butter.

  2. 2.

    In a bowl, whisk the eggs until blended, then stir in the molasses, butter, and all of the spices. Set aside.

  3. 3.

    In a saucepan, scald the milk over medium-high heat (small bubbles appear along the edge of the pan). Add the cornmeal and salt, stir well, and immediately decrease the heat to low. Cook, stirring constantly, for 10 minutes, until the mixture thickens. Remove the pan from the heat. Gradually add the egg mixture to the hot cornmeal mixture while stirring constantly, then continue to whisk until smooth. Stir in the raisins.

  4. 4.

    If using the slow cooker, pour the batter into the prepared cooker, cover, and cook on the high setting for 3 hours or on the low setting for 6 hours or more, until the pudding has set. If using the oven, pour the batter into the prepared baking dish, place in the oven, and bake for 45 minutes, until the pudding has set.

  5. 5.

    Serve the pudding warm with whipped cream or ice cream.