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Classic Indian Pudding: A Warm Hug in a Bowl – vegetarian recipe
Stav Kogan

Classic Indian Pudding: A Warm Hug in a Bowl

Discover the comforting magic of Classic Indian Pudding, a slow-baked cornmeal custard rich with molasses and spices. This simple, heritage dessert is a guaranteed family favorite.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6 serving
Calories: 360
Ingredients Method Nutrition

Ingredients
  

  • 4 cups (960 ml) whole milk
  • ¾ cup (130 g / 4.6 oz) yellow cornmeal
  • 4 tbsp (57 g / 2.01 oz) unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • ½ cup (110 g / 3.9 oz) firmly packed brown sugar, light or dark
  • ½ cup (120 ml / 4.1 fl oz) unsulphured molasses
  • ½ tsp (3 g / 0.11 oz) salt
  • 1 tsp (2 g / 0.07 oz) ground ginger
  • 1 tsp (2 g / 0.07 oz) ground cinnamon
  • For Serving: Heavy cream or vanilla ice cream
  • Temper the Egg: For extra insurance against scrambling, you can temper the egg. Whisk a few spoonfuls of the warm cornmeal mixture into the beaten egg first, then stir the warmed egg mixture back into the main pot.
  • Reheating Leftovers: To revive leftover pudding, cut it into portions, place in an oven-safe dish, and drizzle with a little milk to add moisture. Cover and warm in a 350°F / 175°C oven for about 15 minutes, or until heated through.

Method
 

  1. Prepare Your Station: Preheat your oven to 325°F / 160°C. Generously butter a 1½-quart baking dish.
  2. Create the Cornmeal Base: In a medium saucepan, bring the milk to a gentle boil over medium heat.
  3. Reduce the heat to low and, while whisking constantly, very slowly pour in the cornmeal.
  4. Continue to whisk until the mixture is completely smooth and has thickened, which should take about 5 minutes.
  5. Remove the pan from the heat, stir in the butter bits until they melt, and let the mixture cool for 10 minutes. This cooling step is crucial to prevent the egg from scrambling!
  6. Mix the Pudding: Once slightly cooled, beat the lightly beaten egg, brown sugar, molasses, salt, ground ginger, and cinnamon into the cornmeal mixture until everything is well blended and smooth.
  7. Pour the batter into your prepared baking dish.
  8. Set Up the Water Bath: Place your baking dish inside a larger roasting pan or baking dish. Carefully pour enough hot water into the outer pan to come halfway up the sides of the pudding dish. This water bath (or bain-marie) ensures the pudding bakes gently and evenly for a perfect custard-like texture.
  9. Bake to Perfection: Carefully transfer the pans to the preheated oven.
  10. Bake for 1 hour and 45 minutes. The pudding is done when a knife inserted near the center comes out mostly clean with just a few moist crumbs.
  11. Cool and Serve: Remove the pudding dish from the water bath and place it on a wire rack to cool slightly. This dessert is at its absolute best when served warm.
  12. Drizzle with heavy cream or top with a generous scoop of vanilla ice cream for the ultimate comforting treat.
  13. Whisk, Whisk, Whisk: To avoid lumps, pour the cornmeal into the hot milk in a very slow, steady stream while whisking continuously. A smooth base is key!
  14. Don't Skip the Water Bath: The bain-marie is essential. It insulates the pudding, allowing it to cook gently and evenly, resulting in a creamy, silky texture without a cracked or rubbery top.

Nutrition

Calories: 360kcalCarbohydrates: 51.5gProtein: 7.7gFat: 14g

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