Holiday Food Favorites – Indian Pudding

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Growing up in New Hampshire, we always had Indian Pudding at Thanksgiving.  I took this delicacy for granted until I moved to other areas of the country where the dish was virtually unknown.  Best described as a cross between bread pudding and pumpkin pie, it is perfect served warm with a side of natural vanilla bean ice cream.

Indian Pudding first appeared in New England during the 17th century. It grew in popularity and became a Thanksgiving staple. However, Indian Pudding seems to be fading from memory, even in our region.  I have enclosed our family recipe below.  If you are looking for a new treat, give it a whirl!

Classic Indian Pudding

5 Cups Whole Milk (yes, whole milk as skim and fat free do not work)

½ cup Yellow Corn Meal

½ cup Sugar

½ Cup Molasses

¼ Cup Butter

1 Teaspoon Salt

1 Teaspoon Pumpkin Pie Spice (If unavailable, mix ½ tsp cinnamon, ½ tsp ginger, and ½ teaspoon nutmeg)

Preheat Oven to 350. Combine 2 cups milk with corn meal, sugar, molasses, butter, salt, and spice in heavy sauce pan.  Heat on medium heat until bubbly, stirring occasionally. Simmer for 5 minutes or until thickened.  Pour into buttered baking dish (8 cup dish). Stir in 2 more cups milk. Bake for one hour. Stir in remaining one cup milk and back for approximately 1-2 hours or until set (jiggly, but still soft)

Serve with Natural Vanilla Bean Ice Cream

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10 thoughts on “Holiday Food Favorites – Indian Pudding

  1. Jnana Hodson says:

    Had my first at Durkins at Quincy Marketplace in Boston. Can definitely affirm it’s not found throughout the rest of the country.
    And it is a favorite here.

    Like

  2. Wow, that’s a blast from the past! I have lived away far too long. I haven’t heard of Indian Pudding in many years. Great post, Susan! Happy Thanksgiving to you.

    Like

  3. I never heard of it. Not a Chicago staple:) Sounds good. Thank you.

    Like

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