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Indian Pudding From Loren Martin

Indian Pudding From Loren Martin recipe image
This traditional Indian pudding is a comforting, slow-baked dessert that captures the essence of New England heritage. Made with stone-ground cornmeal, rich molasses, and warm spices like ginger and nutmeg, it offers a dense, cake-like consistency with a deeply caramelized flavor profile. The addition of plump seedless raisins provides bursts of natural sweetness against the earthy molasses base. Ideal for chilly evenings or holiday gatherings, this pudding improves with time, developing even more complex flavors as it cools. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 746.7
Dietary: Gluten-free, Vegetarian
Description
This traditional Indian pudding is a comforting, slow-baked dessert that captures the essence of New England heritage. Made with stone-ground cornmeal, rich molasses, and warm spices like ginger and nutmeg, it offers a dense, cake-like consistency with a deeply caramelized flavor profile. The addition of plump seedless raisins provides bursts of natural sweetness against the earthy molasses base. Ideal for chilly evenings or holiday gatherings, this pudding improves with time, developing even more complex flavors as it cools. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
Ingredients
  • 1 1/2 cup Seedless raisins
  • 3 cup Scalded milk
  • 1 1/2 cup Cold milk
  • 1 cup Corn meal
  • 1/2 cup Molasses
  • 1 teaspoon Salt
  • 1/2 cup Sugar
  • 3/4 teaspoon Ginger
  • 1/4 teaspoon Nutmeg
  • 1/4 cup Butter
Directions
  1. 1
    Preheat the oven to 300&# 194;°F (150ðC).
  2. 2
    In a large saucepan, combine the scalded milk and raisins. Heat gently until the milk is hot but not boiling, then remove from heat and let stand for 10 minutes to plump the raisins.
  3. 3
    In a small bowl, whisk together the cornmeal and 1 cup of the cold milk until smooth to prevent lumps.
  4. 4
    Return the milk and raisin mixture to medium-low heat. Gradually stir in the cornmeal mixture.
  5. 5
    Cook the mixture, stirring constantly with a wooden spoon, for about 15 minutes or until it thickens significantly and bubbles form.
  6. 6
    Remove from heat. Stir in the molasses, salt, sugar, ginger, nutmeg, and butter until fully incorporated.
  7. 7
    Pour the batter into a buttered 2-quart casserole dish.
  8. 8
    Pour the remaining 1/2 cup of cold milk into the center of the pudding batter.
  9. 9
    Place the casserole dish in a larger roasting pan. Fill the roasting pan with cold water until it reaches halfway up the sides of the casserole dish (water bath method).
  10. 10
    Bake in the preheated oven for 2 1/2 hours, or until the pudding is set and has a dark, caramelized crust.
  11. 11
    Remove from the oven and let cool on a wire rack for at least 3 to 4 hours before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 746.7kcal
% Daily Value *
Total Fat 16.3g26%
Saturated Fat 9.8g50%
Cholesterol 37.6mg13%
Sodium 5105.0mg213%
Total Carbohydrate 153.2g52%
Dietary Fiber 4.8g20%
Sugars 139.0g
Protein 14.2g29%

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

Keywords: indian pudding, cornmeal, molasses, baked pudding, raisins, dessert, new england, ginger, nutmeg, comfort food, slow baked, traditional, holiday dessert, cornmeal pudding, winter dessert, classic recipe, spiced pudding, vegetarian, make ahead
Read it online: https://www.chefs-mate.com/recipe/indian-pudding-from-loren-martin/