Old-Fashioned Indian Pudding with Molasses and Spice

Why You’ll Love This Recipe

• Classic New England comfort: a silky custard meets warm, rustic cornmeal.
• Balanced sweetness from molasses and maple with cozy cinnamon and ginger.
• Low-and-slow bake yields ultra-creamy texture that reheats beautifully.
• Simple pantry ingredients, impressive old-fashioned charm.

Grocery List

• Produce: None
• Dairy: Whole milk, heavy cream, unsalted butter, large eggs, vanilla ice cream
• Pantry: Yellow cornmeal, unsulfured molasses, pure maple syrup, brown sugar, ground cinnamon, ground ginger, ground nutmeg (optional), vanilla extract, kosher salt

Full Ingredients

Pudding

• 1 tbsp unsalted butter, for greasing the baking dish
• 5 cups whole milk
• 1 cup heavy cream
• 1/2 cup fine or medium yellow cornmeal
• 4 tbsp unsalted butter
• 1/2 cup unsulfured molasses (not blackstrap)
• 1/3 cup pure maple syrup
• 1/4 cup packed light or dark brown sugar
• 1/2 tsp kosher salt
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground nutmeg (optional)
• 3 large eggs
• 2 tsp pure vanilla extract

For the Water Bath

• Hot water (enough to come halfway up the sides of the baking dish)

For Serving

• Vanilla ice cream (about 1/2 cup per serving)
• Extra maple syrup, for drizzling (optional)
• Pinch of ground cinnamon, for dusting (optional)

Step-by-Step Instructions

Step 1: Prepare the oven and pan

Preheat the oven to 300°F. Grease a 2- to 2 1/2-quart deep baking dish (such as a 9-inch ceramic dish or oval casserole) with 1 tablespoon butter. Set a large roasting pan on the middle oven rack. Put a kettle of water on to boil for the water bath.

Step 2: Scald the dairy

In a heavy 3- to 4-quart saucepan, combine the whole milk and heavy cream. Heat over medium until the liquid is steaming and small bubbles appear around the edges, 6–8 minutes. Do not let it boil vigorously.

Step 3: Cook the cornmeal base

While whisking constantly, slowly rain in the cornmeal. Reduce heat to low and cook, whisking often, until the mixture thickens to a loose porridge and is smooth, 6–8 minutes. If any tiny lumps form, keep whisking; they will smooth out as the cornmeal hydrates.

Step 4: Sweeten and spice

Remove the pan from heat. Whisk in 4 tablespoons butter until melted, then add the molasses, maple syrup, brown sugar, salt, cinnamon, ginger, nutmeg (if using), and vanilla. Whisk until glossy and well combined. Let the mixture cool 2–3 minutes so it is hot but not scalding.

Step 5: Temper the eggs

In a medium bowl, lightly beat the eggs. Slowly whisk in about 1 cup of the hot cornmeal mixture to warm the eggs. Whisk the tempered eggs back into the saucepan until fully incorporated. For the smoothest custard, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl.

Step 6: Bake low and slow in a water bath

Pour the custard into the prepared baking dish. Place the dish in the roasting pan and carefully pour in hot water to come halfway up the sides of the baking dish. Bake for 30 minutes, then open the oven and gently stir the center of the pudding once to prevent separation and ensure a custardy texture. Continue baking, without stirring, until the edges are set, the center has a gentle wobble, and the top is caramel-brown, 1 hour 30 minutes to 1 hour 45 minutes more (about 2 hours total). If the surface is darkening too quickly, loosely tent with foil. An instant-read thermometer inserted near the center should read 175–180°F.

Step 7: Rest and serve warm

Remove the baking dish from the water bath and let the pudding stand 15 minutes to settle. Spoon into warm bowls. Top each serving with a generous scoop of vanilla ice cream and, if you like, a drizzle of maple syrup and a light dusting of cinnamon. Serve immediately while the ice cream melts into the pudding.

Pro Tips

• Use fine or medium-grind yellow cornmeal for the creamiest texture; coarse grinds can taste gritty.
• A water bath protects the custard from curdling and keeps the texture velvety—do not skip it.
• Stirring once at the 30-minute mark helps prevent the cornmeal from settling.
• Choose unsulfured (not blackstrap) molasses for a warm, balanced flavor; blackstrap can taste bitter.
• Stop baking when the center still has a wobble—overbaking leads to dryness.

Variations

• Raisin-Rum: Soak 1/2 cup raisins in 2 tablespoons dark rum or hot water for 10 minutes. Drain and fold into the custard before baking.
• Maple-Forward: Replace 2 tablespoons molasses with 2 tablespoons maple syrup and add 1/4 teaspoon extra vanilla for a lighter profile.
• Dairy-Light: Use all whole milk (6 cups) and reduce butter to 2 tablespoons for a lighter, still luscious pudding.

Storage & Make-Ahead

Cool leftovers, cover, and refrigerate for up to 4 days. Reheat individual portions in the microwave (60–90 seconds) or warm the whole dish, covered, in a 300°F oven for 20–25 minutes. Add a splash of milk when reheating if the pudding seems thick. Freeze well-wrapped portions for up to 2 months; thaw overnight in the refrigerator and rewarm gently. This dessert is an excellent make-ahead: bake 1–2 days in advance and reheat before serving.

Nutrition (per serving)

Approximate, including a 1/2-cup scoop of vanilla ice cream: 565 calories; 30 g fat; 65 g carbohydrates; 9 g protein; 1 g fiber; 250 mg sodium. Values will vary based on brands and ice cream used.