Puritan Pudding
Updated Nov. 11, 2020
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Butter, for the baking dish
- 4cups/ 960 milliliters whole milk
- 1cup/130 grams fine-ground yellow cornmeal
- ½cup/ 120 milliliters molasses
- 4eggs
- ½cup/ 100 grams sugar
- ½cup/ 80 grams raisins
- 1teaspoon/ 5 milliliters vanilla extract
- ½teaspoon/ 1 gram ground ginger
- Whipped cream or ice cream, for serving
Nutritional analysis per serving (8 servings)
336 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 1 gram dietary fiber; 42 grams sugars; 8 grams protein; 96 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal and molasses and cook, whisking, 2 minutes. Reduce heat to medium-low.
- Step 2
Crack eggs into a medium bowl and lightly beat. Very slowly add ½ cup of the hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep eggs from scrambling, and cook 3 minutes. Remove pot from heat.
- Step 3
Stir in sugar, raisins, vanilla and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to oven and carefully pour water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
- Step 4
Bake until pudding is set, but still jiggles slightly in the center, 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.
Private Notes
Comments
Sigh, this isnt authentic New England Indian pudding. No eggs, no spices, just milk, stone ground corn meal & molasses. Make a porridge on the stove, pour it into baking dish with high sides (a souffle dish works). Then bake for hours at 325F. Every hour pull the rack out, stir the very thick pudding & add more milk. The pudding becomes very creamy the longer you bake it & the more milk you cook down. Ive baked it up to 6 hrs. Serve hot with vanilla ice cream. YUMMM!!
Turned out great. This is my all-time favorite Indian Pudding recipe. Added a bit more molasses (3/4 of a cup). Which gave it the flavor that was rich. No cinnamon needed. I would suggest if you want more flavor increase the molasses and ginger. Make sure to use dark molasses.
It may be delicious, but, yours is a completely different recipe. New England Indian Pudding is flavored with molasses.
I was so excited when I found this recipe… my mom and grandma made it this time of year. I made it and it was an utter fail and I can’t figure out what happened. I followed the directions carefully, (an experienced cook), and ended up with a layer of weepy molasses custard and a thick sludgy layer of cornmeal sediment. Yes, I used a water bath.
I like to make it with blue corn meal instead milk pineapple juice and a variation of dry fruits either bake or top stove stirring often til creamy you should add pineapple hot juice til creamy consistency dark brown sugar cinnamon ginger cloves.
Growing up on Cape Cod in the 70’s, every restaurant I worked in had Indian Pudding on the menu (no nuts and raisins). I loved it. I’ve made it a few times here in WA state where I live and my husband is horrified that anyone would want to eat it. Too bad for him!
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