Indian Pudding

This (slightly) unorthodox version of the old favorite version has a long history of success. Though the amount of walnuts is small, it has a positive effect on the pudding.


4 cups milk
1/2 cup finely ground cornmeal
1/3 to 1/2 cup unsulphured molasses
1 teaspoon salt
3 tablespoons sugar
1/4 cup butter
1 teaspoon ginger
1/2 teaspoon cinnamon
1 beaten egg
1/2 cup raisins
2 teaspoons finely chopped walnuts


1. Grease a 1-½ quart baking dish. Heat oven to 300 degrees F. Bring milk to a rolling simmer in top of a double boiler over high heat, then dribble cornmeal in very slowly, stirring constantly. Continue to cook, still stirring, until meal is softened, about 15 minutes. Slowly stir in molasses, then remove from heat.

2. Stir in remaining ingredients and pour mixture into the prepared dish. Bake until pudding is set and top is browned, about 2 hours. Serve hot, topped with whipped cream.

Cooking & Recipes


Larry Lawlor, Yankee Magazine


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