Out West Indian Pudding

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Servings: 6 Difficulty: Advanced
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A warm, spiced custard with deep molasses notes and tender cornmeal texture.
Out West Indian Pudding recipe image
Out West Indian Pudding recipe image
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Out West Indian Pudding

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 306.3

Description

This comforting Out West Indian Pudding is a humble yet deeply satisfying dessert that marries the earthy texture of cornmeal with the rich sweetness of molasses. Infused with warm spices like cinnamon, ginger, and nutmeg, it offers a cozy, aromatic experience perfect for chilly evenings. The pudding sets into a dense, custard-like consistency that is both nostalgic and unique. It pairs beautifully with a cup of tea or coffee, making it an ideal treat for afternoon snacks or as a simple, heartfelt ending to a family dinner. The combination of nonfat milk and solid margarine keeps it relatively light while maintaining a rich flavor profile.

Ingredients

Directions

  1. Preheat the oven to 275 degrees F (135 degrees C).
  2. Lightly oil 6 individual custard cups or ramekins and set aside.
  3. In a heavy saucepan, scald 2-1/2 cups of the milk by heating it until tiny bubbles form around the edges.
  4. In a small bowl, combine the remaining 1/2 cup of milk with the cornmeal and stir until smooth.
  5. Stir the cornmeal mixture into the hot milk in the saucepan.
  6. Bring the mixture to a boil, then reduce heat and simmer, stirring frequently, for about 15 minutes until thickened.
  7. Remove the saucepan from heat.
  8. Stir in the molasses, sugar, margarine, cinnamon, ginger, nutmeg, salt, and baking soda until well blended.
  9. Beat the egg in a small bowl, then stir in a small amount of the hot pudding mixture to temper it.
  10. Add the tempered egg mixture back into the main pudding mixture and whisk vigorously for a few times to ensure even incorporation.
  11. Divide the pudding mixture evenly among the prepared custard cups.
  12. Place the custard cups on a cookie sheet or in an oven-proof dish with at least a 1-inch rim.
  13. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the custard cups.
  14. Bake in the preheated oven for 1 hour 15 minutes to 1 and 1/2 hours, until the puddings are set.
  15. Remove from the water bath and let cool slightly before serving warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 306.3kcal
% Daily Value *
Total Fat 7.2g12%
Saturated Fat 2.8g14%
Cholesterol 50.2mg17%
Sodium 350mg15%
Total Carbohydrate 54.0g18%
Dietary Fiber 3.0g12%
Sugars 30.9g
Protein 10.3g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use non-fat milk for best results and lower fat content.

Use stone-ground yellow cornmeal if possible. Do not use cornmeal from a packaged mix that has flour and sugar added.

Safety Tip: Pour hot water into the baking dish while it is already in the oven to avoid spills and burns.

It is normal for the pudding to separate slightly; this does not affect the taste.

Serve the puddings warm, not piping hot, to best appreciate the spice flavors.

Keywords: pudding, cornmeal, molasses, dessert, spiced, custard, indian-style, vegetarian, baked, comfort-food, warm, ginger, cinnamon, nutmeg, easy, homemade, traditional, sweet, simple, family-friendly
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