Happy National Indian Pudding Day! Today (November 13) is the perfect excuse to indulge in a delicious bowl of American Indian Pudding. This traditional New England dessert has been satisfying sweet cravings for centuries.
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American Indian Pudding Recipe
American Indian Pudding is a traditional American dessert with a root from the Hasty Pudding. This pudding was a popular dish in the 16th century in British cuisine. The name “Hasty Pudding” suggests its quick and easy preparation.
In the 17th century, English colonists replaced scarce wheat with cornmeal, introduced by indigenous peoples. This adaptation created Indian Pudding, a beloved traditional native American dessert, often enjoyed during special occasions and celebrations.
You can serve this dessert warm with classic toppings, like vanilla ice cream, melted butter, or a dollop of whipped cream or crème fraîche. It is often enjoyed alongside other hearty New England dishes, especially during the Thanksgiving season.
It goes well with warm beverages like spiced chai or creamy eggnog. Dessert wines such as sherry or sweet Riesling are excellent pairings, as are warming drinks like hot butterbeer. For non-alcoholic options, try vanilla-flavored milk or a light herbal tea.
Here is how to make Indian Pudding:
Authentic Indian Pudding
Nutrition
Ingredients
- 1/2 cup cornmeal
- 1/4 cup molasses
- 1/4 cup maple syrup
- 4 cups milk
- 1/4 cup unsalted butter
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 eggs beaten
- Raisins or chopped nuts for added texture Optional
Instructions
- Preheat the oven to 325°F (163°C).
- In a saucepan, combine cornmeal, molasses, maple syrup, milk, butter, cinnamon, ginger, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 10-15 minutes). Remove the saucepan from heat and let it cool slightly.
- Gradually add the beaten eggs to the mixture, stirring continuously to avoid scrambling the eggs.
- Pour the mixture into a greased baking dish. If desired, sprinkle raisins or chopped nuts on top.
- Bake in the preheated oven for 45-60 minutes or until the pudding is set and a toothpick inserted comes out clean. Allow the Indian Pudding to cool for a few minutes before serving.
Notes
SIMILAR RECIPES:
Indian Pudding Variations
If you want something more refreshing than the original recipe, you can try some variations by adding flavors to the mix, such as pumpkin puree or diced apples.
- Indian Pudding with the Instant Pot
- Combine all the ingredients (except eggs and optional toppings) in the Instant Pot. Close the lid and cook on high pressure for 15 minutes.
- Allow natural pressure release for about 10 minutes, then quickly release any remaining pressure.
- Open the lid and stir in the beaten eggs gradually, making sure to mix well.
- Set the Instant Pot to the sauté function and cook for an additional 5-7 minutes, stirring constantly until the pudding thickens.
- Version with the slow cooker or crockpot
- Combine all ingredients (except eggs and optional toppings) in the slow cooker. Cook on low for 4-6 hours or until the pudding is set.
- About 30 minutes before serving, gradually stir in the beaten eggs, mixing well. You can add raisins or chopped nuts and continue cooking for the remaining time.
- Apple Indian Pudding incorporates apples and apple pie spice to the recipe.
- Longfellow’s Wayside Inn Version is a traditional New England version with cornmeal, molasses, cinnamon, nutmeg, ginger, eggs, and milk.