Indian pudding is a simple Colonial era recipe made with corn meal, eggs and molasses. While you can bake it, you get a smoother, creamier pudding if you steam it like other puddings. In this recipe, we used our Instant Pot to steam it quickly. You can also follow the same recipe steaming it in the oven I a water bath.
- 2 eggs
- 4 cups milk
- ½ cup corn meal
- 2 Tb butter
- ½ cup molasses
- ¼ cup maple syrup
- ¼ cup brown sugar
- 1 tsp salt
- ½ tsp cinnamon
- ½ tsp dry ginger
- ¼ tsp allspice
- Pinch of nutmeg
- 2/3 cup golden raisns
- ½ tsp vanilla extact
- 1 tb butter to grease the pan
- Vanilla ice cream
- Beat the eggs in a small bowl and set aside.
- In a 3 quart pan, heat the milk to just under a simmer
- Slowly add the cornmeal and whisk it in. It should slowly thicken.
- Cook for 10 minutes, whisking to keep the mixture from sticking to the pan.
- Remove from stove and add all the other ingredients except the eggs and mix in.
6. Temper the eggs by stirring in a cup or so of the milk mixture. Then add the egg mixture back to the milk mixture and stir it in.
7. Pour the mixture into a buttered casserole dish or cake pan that will fit into the Instant Pot.
8. Wrap the dish securely in foil to keep the water out
9. Add 1 cup of water to the pot and place the wrapped dish on top of the trivet.
10. Cook on the Manual setting for 30-45 minutes.
11. The pudding should be somewhat firm, but may still be jiggly in the center.
12. Let the pudding stand for 15 minutes and then serve warm with a scoop of ice cream.
If you like the pudding a bit firmer, chill it in the refrigerator, and scoop out pudding into serving bowls and microwave them each for 30 seconds. (See above) Serve with ice cream.
You can also steam the pudding in a 325 ° F oven, sitting in a water bath for about 90 minutes.