Dessert: United States – New England (Massachusetts) – Indian Pudding

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 5 min

Additional 35 min

Total 2 hrs 35 min

Ingredients

- 3/4 cup (90 g) medium-grind yellow cornmeal
- 4 cups (960 ml) whole milk
- 1/2 cup (120 ml) unsulfured dark molasses
- 1/4 cup (50 g) packed dark brown sugar
- 4 tbsp (1/4 cup, 57 g) unsalted butter, plus 1 tbsp (15 g) for the baking dish
- 2 large eggs, approx. 100 g total (approx. 50 g each)
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground ginger
- 1/4 tsp (0.5 g) ground cloves
- 1/4 tsp (0.5 g) ground nutmeg or freshly grated nutmeg
- 1/2 tsp (3 g) kosher salt (or 1/2 tsp table salt)
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (120 ml) heavy cream (optional, for extra richness)
- Whipped cream or vanilla ice cream, for serving (optional)

Instructions

Short Description:
A slow-baked New England custard-like pudding made from cornmeal, dark molasses, milk, butter, and warming spices, finished until thick and spoonable. Traditionally baked slowly to deepen the molasses flavor and yield a rich, slightly grainy texture.

Regional Notes:
This Massachusetts version centers on medium-grind yellow cornmeal and dark molasses—ingredients tied to colonial New England trade and pantry staples. Unlike some regional variants that add pumpkin or suet, this recipe emphasizes a long, gentle bake (often in a water bath) to produce the classic custardy, slightly granular Indian Pudding texture prized in New England.

1. Preheat the oven to 325°F (165°C). Butter a 1.5- to 2-quart (1.4–1.9 L) shallow baking dish with 1 tbsp (15 g) butter. Place the buttered dish in a larger roasting pan for a water bath.
2. In a medium bowl, whisk the cornmeal with 1 cup (240 ml) of the milk to form a smooth slurry; set aside to hydrate for a few minutes.
3. In a heavy 3- to 4-quart (3–4 L) saucepan over medium heat, combine the remaining 3 cups (720 ml) milk, molasses, brown sugar, and 4 tbsp (57 g) butter. Heat, stirring, until the butter melts and the mixture is steaming but not boiling.
4. Whisk the cornmeal slurry into the hot milk mixture. Reduce heat to medium-low and cook, stirring constantly, until the mixture thickens and begins to pull away from the sides of the pan, about 5–8 minutes. Do not let it scorch.
5. In a small bowl, beat the eggs lightly. Temper the eggs by whisking about 1/2 cup (120 ml) of the hot cornmeal mixture into the eggs, then slowly whisk the warmed eggs back into the pot. Stir in the cinnamon, ginger, cloves, nutmeg, salt, and vanilla. If using, stir in the heavy cream.
6. Remove the pot from the heat and let the mixture rest 2–3 minutes to settle. Taste and adjust sugar or spices if desired.
7. Pour the pudding mixture into the prepared baking dish. Place the dish in the roasting pan and carefully pour hot water into the pan to come about halfway up the sides of the pudding dish (water bath).
8. Cover the pudding loosely with foil and bake in the preheated oven until the top is set but still slightly jiggly in the center, about 1 hour 45 minutes to 2 hours 15 minutes. Check after 1 hour 30 minutes; total time depends on oven and dish depth.
9. Remove the baking dish from the water bath and let the pudding cool at least 30 minutes before serving (it will continue to set). Indian pudding may be served warm or at room temperature.
10. Serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired. Leftovers keep refrigerated up to 4 days and can be gently reheated.