Indian Pudding
This vegetarian builds yellow cornmeal and molasses into a comforting meal you can have ready in about 70 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 300F (150C) and generously butter a 1.5-quart baking dish.
- In a small bowl, whisk the cornmeal with the cold water until smooth so it will not clump when added to the hot milk.
- Pour 3 cups of the milk into a heavy saucepan and heat over medium heat until steaming but not boiling, then slowly whisk in the cornmeal slurry and cook, stirring constantly, for about 12 to 15 minutes until thickened to a loose porridge.
- Remove from the heat and stir in the molasses, brown sugar, butter, salt, cinnamon, nutmeg, ginger, and baking soda until fully combined, then beat in the egg.
- Pour the mixture into the prepared dish and gently pour the remaining 1 cup of cold milk over the top without stirring it in, which keeps the pudding soft and custardy.
- Bake uncovered for 2 to 2.5 hours until set around the edges but still slightly jiggly in the center; the top should be deep brown.
- Let the pudding rest for at least 15 minutes, then serve warm with a scoop of vanilla ice cream or a pour of cold cream.
You'll use: Oven · Saucepan · Pan · Whisk · Baking dish
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Indian Pudding take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Indian Pudding vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Indian Pudding is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Indian pudding.jpg by Lahti213, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.