Indian pudding is a classic New England dessert that’s been beloved for generations, and honestly, it’s so much easier to make than you’d think! This comforting spiced cornmeal pudding is the perfect balance of warm spices, creamy custard, and that gorgeous molasses richness that makes you feel like you’re wrapped in a cozy blanket. What I absolutely love about this recipe is that it comes together with just a handful of pantry staples, and the result is something truly spectacular.
The beauty of Indian pudding lies in its simplicity and the way those warm spices—cinnamon, ginger, and nutmeg—create this incredibly aromatic dessert that’s perfect for fall gatherings or any time you need comfort food. Unlike fussy desserts that require fancy techniques, this pudding is straightforward and forgiving. You’ll whisk together some milk, cornmeal, molasses, and spices, bake it low and slow, and end up with something that tastes like it took hours to perfect.
I’ve been making this recipe for years, and I’ve refined it to get that perfect creamy texture with just the right amount of spice. The secret is using quality molasses and not rushing the baking process. This pudding is divine served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the kind of dessert that brings people back to the table asking for seconds, and it’s so impressive when you tell them how easy it was to make!
This creamy sauce technique teaches similar slow-cooking methods. You might also enjoy pairing this with rich cream-based recipes for your dinner party. For more classic comfort food, check out this easy chicken alfredo. And if you want to add some brightness to your meal, try these pickled red onions or these shishito peppers.
For more inspiration on traditional desserts, check out Bon Appétit’s take on Indian pudding. You can also find great variations at Serious Eats and New York Times Cooking.
Ingredients
- 3 cups whole milk
- 1/2 cup cornmeal
- 1/2 cup unsalted butter
- 3/4 cup molasses
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup hot milk for topping
- Vanilla ice cream for serving (optional)
Instructions
- Preheat your oven to 325°F and generously butter a 2-quart baking dish or similar ovenproof vessel.
- In a medium saucepan, combine the 3 cups of whole milk with the butter over medium heat, stirring occasionally until the butter is completely melted and the milk is steaming but not boiling.
- In a small bowl, whisk together the cornmeal with 1/2 cup cold water until smooth and no lumps remain.
- Slowly pour the cornmeal mixture into the hot milk while whisking constantly to prevent lumping. Continue to whisk for about 2-3 minutes until the mixture thickens slightly and becomes smooth.
- Remove the saucepan from heat and let it cool for 5 minutes, then whisk in the molasses, sugar, and vanilla extract until fully incorporated.
- In a separate bowl, beat the 2 eggs together, then slowly temper them by adding a few tablespoons of the warm milk mixture while whisking constantly. This prevents the eggs from scrambling.
- Pour the tempered eggs back into the saucepan with the cornmeal mixture, whisking gently but thoroughly to combine.
- Stir in the cinnamon, ginger, nutmeg, cloves, and salt, mixing until the spices are evenly distributed throughout the pudding base.
- Pour the pudding mixture into your prepared baking dish and place it on a baking sheet for easy handling.
- Pour the 1 cup of hot milk around the edges of the pudding (this creates a water bath effect that keeps the pudding creamy).
- Bake uncovered for 1 hour 45 minutes to 2 hours, until the pudding has set around the edges but still jiggles slightly in the center when you gently shake the pan. The top should be deep golden brown.
- Remove from the oven and let the pudding cool for 10-15 minutes before serving, as the center will continue to set slightly.
- Serve warm with a generous scoop of vanilla ice cream or a dollop of whipped cream, and drizzle with any accumulated pan juices.
Pro Tips
Molasses matters: Use unsulphured molasses for the best flavor and traditional taste. Blackstrap molasses will make the pudding darker and more intense, while mild molasses creates a lighter version.
No eggs? You can substitute with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan version, though the texture will be slightly less custardy.
Spice adjustments: If you prefer a more subtle spice profile, reduce the cinnamon to 3/4 teaspoon and the ginger to 1/4 teaspoon. For a spicier pudding, increase the cinnamon to 1 1/2 teaspoons and add a pinch of cayenne pepper.
Storage: Leftover pudding keeps beautifully in the refrigerator for up to 5 days covered. Reheat gently in a 300°F oven for about 15 minutes or in the microwave for 60-90 seconds per serving.
Water bath alternative: If you don’t have enough oven space for a water bath, you can skip it, but the pudding may set faster and be slightly less creamy. Watch carefully and remove it as soon as the edges are set.
Cornmeal types: Use polenta or stone-ground cornmeal for the best texture. Avoid instant cornmeal as it can make the pudding gummy.
Temperature tip: Let the pudding cool slightly before serving to allow it to set properly and to avoid burning your mouth on the hot custard.
Serving suggestions: Serve with whipped cream, vanilla ice cream, caramel sauce, or even a drizzle of bourbon for an adults-only version.