Recipe of the Week
Indian Pudding
Courtesy of
Joanne Marshfeld


4 Cups whole Milk
1/2 Cup whole Milk, cold
1/2 Cup yellow Cornmeal
1/2 Cup Maple syrup
1/3 Cup Brown Sugar
1/4 Cup light Molasses

2 Tbsp Butter/Margarine; Melted
1 Tsp Salt
1/4 Tsp ground Cinnamon
3/4 Tsp ground Ginger
2 Eggs, slightly beaten


Pour the four cups of milk in the top of a double boiler and heat until very hot. Slowly stir cornmeal into hot milk. Cook over boiling water for 20 minutes, stirring occasionally.

Preheat oven to 300 F. Lightly grease a 2-quart baking dish. (8-1/2″ round)

In small bowl, combine all the other ingredients except the cold milk. Stir into cornmeal mixture and mix well.

Turn the cornmeal mixture into the baking dish, then gently pour the cold milk on top, without stirring.

Bake uncovered for 2 hours or until just set but quivery on top. Do not overbake.

Let stand at least 30 minutes before serving. Serve warm, topped with vanilla ice cream or light cream.

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