Old-Fashioned New England Indian Pudding (Baked Cornmeal and Molasses Pudding)

Why you’ll love it

• Cozy fall flavors: molasses, ginger and cinnamon taste like warm gingerbread in a spoon.
• Pantry ingredients: milk, cornmeal, molasses and spices make dessert for eight for about $0.85 a serving.
• Easy and hands-off: 30 minutes of work, then the oven does the rest; no crust and no mixer needed.

Quick facts

Ingredients

For the pudding

• 4 cups (960 ml) whole milk, divided (3 1/2 cups + 1/2 cup)
• 1/2 cup (70 g) yellow cornmeal, fine or medium grind
• 1/2 cup (120 ml / 170 g) unsulphured molasses (not blackstrap)
• 1/4 cup (50 g) packed light brown sugar
• 4 tbsp (56 g) unsalted butter, cut into pieces, plus more for the dish
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine salt
• 2 large eggs

For serving

• Vanilla ice cream or softly whipped cream

Step-by-step method

1. Prepare the oven and dish. Place a rack in the middle of the oven and preheat it to 300°F (150°C). Butter a 2-quart (2 liter) baking dish.

2. Heat the milk. Pour 3 1/2 cups of the milk into a heavy medium saucepan and heat over medium heat until steaming, with small bubbles around the edges. Do not let it boil.

3. Cook the cornmeal. Whisking constantly, pour the cornmeal into the hot milk in a slow, steady stream so no lumps form. Reduce the heat to medium-low and cook, whisking often and scraping the bottom, 10 to 15 minutes, until the mixture thickens to the consistency of a thin porridge.

4. Add the flavor. Remove the pan from the heat. Whisk in the molasses, brown sugar, butter, ginger, cinnamon, nutmeg and salt until the butter melts. Let it cool 5 minutes.

5. Temper the eggs. In a medium bowl, whisk the eggs. Slowly whisk in about 1 cup of the warm cornmeal mixture, then pour the egg mixture back into the saucepan and whisk until smooth.

6. Bake. Pour the mixture into the prepared baking dish. Gently pour the remaining 1/2 cup cold milk over the top; do not stir it in. This old-fashioned trick keeps the pudding extra creamy. Bake uncovered for 2 hours to 2 hours 15 minutes, until the edges are set and the center still jiggles slightly.

7. Rest and serve. Let the pudding rest 30 minutes; it thickens as it cools. Spoon it warm into bowls and top each serving with a scoop of vanilla ice cream or whipped cream.

How to know it is done

The pudding is done when the top is a deep mahogany brown, the edges are set and pulling slightly away from the dish, and the center wobbles gently like a soft custard when you shake the dish. A knife inserted halfway between the center and the edge should come out coated with thick pudding, not liquid. Do not worry if it looks a little loose; it firms up a lot as it rests.

Tips for the best result

• Add the cornmeal very slowly while whisking; this is the secret to a smooth, lump-free pudding.
• Use regular unsulphured molasses; blackstrap molasses is too bitter for this dessert.
• Keep the oven low; slow baking gives the pudding its silky texture and deep color.
• Use whole milk for the creamiest result; low-fat milk can make it watery.
• Serve it warm, not hot, so the ice cream melts slowly into a creamy sauce.

Variations and substitutions

• Maple Indian pudding: replace the brown sugar with 1/4 cup (60 ml) pure maple syrup.
• With raisins: stir 1/2 cup (75 g) raisins into the mixture before baking, as many old New England recipes do.
• Extra ginger: add 1 tbsp finely chopped crystallized ginger with the spices.
• Warmer spice: add 1/4 tsp ground cloves or allspice.
• Slow cooker: pour the mixture into a buttered 4-quart slow cooker, skip the cold milk on top and cook on low 5 to 6 hours, until set around the edges.

Make ahead

You can bake Indian pudding up to 2 days ahead. Let it cool completely, cover and refrigerate. Reheat it covered with foil in a 300°F (150°C) oven for 20 to 25 minutes, or warm individual servings in the microwave with a splash of milk, stirring once.

Storage and reheating

Store leftovers covered in the refrigerator for up to 4 days. The pudding gets firmer when cold; reheat portions in the microwave for 30 to 45 seconds with a spoonful of milk, stirring, until warm and creamy again. Freezing is not recommended, because the texture becomes grainy and watery.