Indian Pudding

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings


teaspoon Nonstick cooking spray
4 3/4cups cold 2 percent lowfat milk, divided
3/4cup yellow stone-ground cornmeal
2tablespoons molasses
2tablespoons maple syrup
1/3cup packed dark brown sugar
1/8teaspoon baking soda
1/8teaspoon salt
1/2teaspoon cinnamon
1/2teaspoon nutmeg
1large apple (any crisp, well-flavored variety except Granny Smith), finely chopped
1/2cup chopped pitted dates
2teaspoons eggs
2teaspoons egg yolks
1/2cup heavy cream
teaspoon Vanilla ice cream or lightly sweetened whipped cream (optional)


  1. Preheat the oven to 325F. Spray a 2 1/2-quart casserole dish with cooking spray.
  2. Whisk together 3 cups milk and cornmeal. Pour into casserole dish. (The mixture will separate, but don’t worry.) Bake, uncovered, 40 minutes. Remove, whisk well, and return to the oven for 10 minutes.
  3. Remove; stir in molasses, maple syrup, brown sugar, baking soda, salt, cinnamon, nutmeg and 3/4 cup milk. Whisk well. Stir in apple and dates. Bake 40 minutes.
  4. Scoop out one ladleful of the pudding into a bowl and whisk in 1 cup milk. Add eggs and egg yolks and beat well. Pour back into the casserole while whisking lightly. Drizzle cream over top.
  5. Return pudding to the oven. Bake until set, but still quite jiggly in the middle, about 45 minutes. Let cool at least 1 hour, to room temperature. It will firm up as it cools.

Recipe by Crescent Dragonwagon.


Nutritional Info *per serving

  • Calories 300
  • Fat 11g
  • Sodium 160mg
  • Carbohydrate 43g
  • Fiber 2g
  • Protein 8g