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Epicurious
House & Garden

Indian Pudding

By James Beard

5.0

(2)

Recipe information

  • Yield

    Serves 6

Ingredients

1/2 cup cornmeal
5 cups milk, scalded
1/2 cup molasses
1/2 teaspoon salt
1 teaspoon ginger

Preparation

  1. Put cornmeal in top of a double boiler and pour scalded milk over it. Blend well and cook over hot water for 20 minutes. Add molasses, salt and ginger. Pour into buttered casserole and bake in a 300°F. oven for 2-2 1/2 hours. Serve warm with ice cream or heavy cream.

TagsDessertAmericanCornmealFlourMolassesGingerHerbs & SpicesGluten FreeNut FreeEasy5 Ingredients or FewerBakingHouse & Garden
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