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Indian Pudding


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Rate this recipe 4.7/5 (12 Votes)
Indian Pudding 1 Picture


  • 4 tablespoons unsalted butter, plus more for buttering ramekins
  • 5 1/2 cups whole milk
  • 1 tablespoon peeled, minced ginger root
  • 3/4 cup packed dark brown sugar
  • 2/3 cup yellow cornmeal
  • 1 tablespoon light molasses
  • 1 tablespoon bourbon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • Vanilla, cinnamon or ginger ice cream, for serving


Adapted from


Step 1

Heat oven to 325 degrees. Grease eight 4-ounce ramekins and set aside.

In a large saucepan over high heat, bring milk and ginger to a boil. Immediately remove from heat and let steep 10 minutes. Pour through a fine-mesh sieve into a bowl and discard ginger.

Return milk to saucepan and add sugar, cornmeal, molasses, bourbon, vanilla, cinnamon and sea salt. Bring to a boil over medium heat and cook, stirring constantly, until mixture thickens, about 15 minutes. Whisk in butter and remove from heat.

Pour milk mixture into ramekins and place ramekins on a baking sheet. Bake until tops are golden brown and centers jiggle slightly when ramekins are tapped, about 1 hour. Let cool 10 minutes. Serve warm with a scoop of vanilla, cinnamon or ginger ice cream.


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