Indian Pudding Recipe

Indian Pudding Recipe

• Difficulty: Simple
• Makes: Eight portions
• Nutrition Facts (per serving):
  • Serving Size: 1 of 8 portions
  • Calories: 330
  • Total Fat: 16 g
  • Saturated Fat: 9 g
  • Carbohydrates: 44 g
  • Dietary Fiber: 0 g
  • Sugar: 36 g
  • Protein: 5 g
  • Cholesterol: 47 mg
  • Sodium: 365 mg
• Total Time: 4 hours
• Preparation: 30 minutes
• Baking: 3 hours 30 minutes

Ingredients

• 2 cups whole milk
• 1/2 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup molasses
• 1 teaspoon table salt
• 2 tablespoons unsalted butter
• 1/4 teaspoon ground cloves
• 3 cups half-and-half
• One 3-inch piece of fresh ginger, peeled and grated

Instructions

1. Preheat your oven to 325F and generously butter a 9 x 5 x 3-inch loaf panget ready for a cozy, spiced treat that'll fill your home with irresistible aromas!
2. In a medium stainless steel or enamel saucepan, whisk together the milk and cornmeal. Cook over medium heat, stirring constantly, until it bubbles, then simmer until thick like creamy oatmeal. This simple base sets the stage for pure comfort.
3. Stir in granulated sugar, brown sugar, molasses, salt, butter, cloves, and 2 cups half-and-half. Blend until smooth, bring to a boil, and pour into the prepared pan. You'll love how the molasses hints at holiday warmth.
4. Nestle the loaf pan in a larger roasting pan, adding boiling water halfway up the sides for gentle steaming. Bake 1 hour, stirring halfwaywatch the magic as it transforms!
5. Meanwhile, extract 1-2 tablespoons juice from the grated ginger using a fine sieve or cheesecloth. After 1 hour, stir in the ginger juice and remaining 1 cup half-and-half. Bake another hour, stirring at 30 minutes, for that perfect silky texture.
6. Serve warm in cups for instant joy, or chill and reheat gently on the stovetop. This timeless dessert will have everyone coming back for secondspure fall bliss awaits!