Indian Pudding

This one came to me via Robert Parker, the prolific author of the Spenser novels. I was reading another episode of the Spenser and Hawk sleuthing show and it was included as part of the ambiance in a fine Boston eatery. This makes 6-8 servings.




4 cups whole milk (2% worked fine too)
1/2 cup cornmeal
1/2 cup molasses
1/4 cup pure maple syrup
2 tablespoons unsalted butter, softened, plus more for baking dish
2 large eggs, beaten
1 teaspoon table salt
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/2 cup nuts of your choice ( I like pecans) or raisins (optional)


  1. Preheat the oven to 300° and butter a 1 1/2-quart baking dish or ramekins
  2. Bring milk to a simmer in a double boiler over high heat. Slowly add the cornmeal, whisking to combine.
  3. Continue to cook, whisking constantly, for 15 minutes ( Yeah I know .. a long time to whisk but it works this way).
  4. Slowly add molasses, then remove from heat. Add maple syrup and the rest of the ingredients and stir until smooth.
  5. Pour mixture into the prepared baking dish, or ramekins and bake until the pudding is set and the top is browned, about 2 hours.

Serve hot or cold, topped with vanilla ice cream or whipped cream.