Skip to main content
Epicurious
House & Garden

Indian Pudding

By James Beard

5.0

(2)

Recipe information

  • Yield

    Serves 6

Ingredients

1/2 cup cornmeal
5 cups milk, scalded
1/2 cup molasses
1/2 teaspoon salt
1 teaspoon ginger

Preparation

  1. Put cornmeal in top of a double boiler and pour scalded milk over it. Blend well and cook over hot water for 20 minutes. Add molasses, salt and ginger. Pour into buttered casserole and bake in a 300°F. oven for 2-2 1/2 hours. Serve warm with ice cream or heavy cream.

TagsDessertAmericanCornmealFlourMolassesGingerHerbs & SpicesGluten FreeNut FreeEasy5 Ingredients or FewerBakingHouse & Garden
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Chicken Caesar Pasta Salad
Chicken salad, pasta salad, and Caesar salad, all in one.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.