Indian Pudding is an early American dessert. The “Indian” in Indian pudding refers to Native American cornmeal. It’s not the prettiest presentation but it tastes wonderful, especially topped with vanilla ice cream or whipped cream.
We have references to Indian Pudding from the 1700’s. It was a favorite dish of Founding Father John Adams.
Indian Pudding can be made ahead of time, too—perfect for Thanksgiving! Just reheat in the microwave.
Preheat oven to 250° F. Butter a 1-½-quart casserole. You will also need a large baking dish that the casserole will fit into for a water bath.
Bring 2 cups of milk just to a boil in a saucepan.
Combine cornmeal and scaled milk in the top of a double boiler over not-quite-simmering water. Cook for about 15 minutes, stirring frequently, until the cornmeal is smooth.
Add the brown sugar, molasses, salt, butter, ginger, and cinnamon and stir until smooth.
Pour the mixture into the prepared casserole, then pour the remaining 2 cups of cold milk over the top.
Set casserole in a baking dish of hot water.
Bake for 3 hours, or until the pudding is firm.