Sioux Indian Pudding

Rating: 4 stars
49 Ratings
  • 5 star values: 23
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 3

This recipe is over 100 years old. Though I'm Cherokee and not Sioux, this recipe is still a favorite.

By Devlin Burke
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 275 degrees F (135 degrees C). Butter a 1 quart baking dish.

    Advertisement

  • In a large saucepan over medium heat, cook milk until bubbles form at edges. Slowly stir cornmeal and molasses into milk. Continue to cook and stir until thickened, 10 minutes. Remove from heat and stir in sugar, salt, ginger and cinnamon. Pour into prepared dish.

  • Bake in preheated oven 2 hours, until set. Serve hot or cold.

Nutrition Facts

Per Serving:
243.3 calories; protein 6.9g 14% DV; carbohydrates 45.9g 15% DV; fat 3.8g 6% DV; cholesterol 14.6mg 5% DV; sodium 374.2mg 15% DV. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Tiffanie DeMayo
Rating: 4 stars
01/24/2008
I love Indian Pudding and have always had a hard time cooking it. One thing i did learn from a cheif in the family was when you put it into the oven to bake put it into a larger pan or baking dish filled with water it helps so the middle isn't runnie. Read More
Helpful
(79)

Most helpful critical review

PHOENIXMIST
Rating: 3 stars
10/09/2003
I used this recipie in a cultural presentation for my college nursing class. At first I thought no one would touch it but instead everyone loved it! It has a different texture than expected and you must like molasses. Also I think its much better served cold than hot.... Read More
Helpful
(45)
49 Ratings
  • 5 star values: 23
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
Tiffanie DeMayo
Rating: 4 stars
01/23/2008
I love Indian Pudding and have always had a hard time cooking it. One thing i did learn from a cheif in the family was when you put it into the oven to bake put it into a larger pan or baking dish filled with water it helps so the middle isn't runnie. Read More
Helpful
(79)
PHOENIXMIST
Rating: 3 stars
10/09/2003
I used this recipie in a cultural presentation for my college nursing class. At first I thought no one would touch it but instead everyone loved it! It has a different texture than expected and you must like molasses. Also I think its much better served cold than hot.... Read More
Helpful
(45)
mikaoh
Rating: 5 stars
11/03/2006
I liked this recipe a lot! I tried substituting half of the molasses with honey but didn't have any so I used half pancake syrup (that's all I had!) and half molasses. It turned out great! Also instead of using whole milk I used 2% and it came out wonderful. I put some fat free whip cream on top and it was yummy! Mine didn't turn out gritty at all like one reviewer said. It was actually very smooth. Thanks for sharing this recipe! Read More
Helpful
(41)
Advertisement
Jennifer Hunsinger Adkisson
Rating: 5 stars
07/23/2007
Had several recipes for this but none the same as my grandmothers this is it except she used pumkin pie spice instead of ginger. Thanks so much! Read More
Helpful
(21)
FLUFFFFIE
Rating: 5 stars
10/09/2003
My boyfriend mentioned in passing how much he liked Indian Pudding. I'd never heard of eaten or even seen Indian Pudding. As a surprise I made this recipe...and loved it. It takes a while to cook it but my boyfriend said it was "just like Moms." I loved it with Vanilla ice cream on top. Read More
Helpful
(17)
REL18
Rating: 5 stars
12/22/2003
Wow. A nice thing to whip up; it's unbelieveably easy to make and is a lovely textured treat. I only had demerara sugar so there was a STRONG molasses taste but I liked that. My boyfriend said he would give it a miss and the next time I looked he'd taken two pieces one after another! Gues he liked it too...;) You could probably substitute honey for the molasses if you don't like such a strong flavour. I'll give that a go next time & report back... Read More
Helpful
(14)
Advertisement
stjchurchcook
Rating: 4 stars
09/03/2012
My family really liked this pudding. I served it warm with vanilla ice cream. My husband said it reminded him of pumpkin pie. I followed the ingredients exactly (used 1% milk since it didn't specify) but I baked the pudding in 4 (10 oz.) ramekins. It set up perfectly. I think maybe the people that had trouble with setting up didn't cook it on the stove long enough. You have to bring it to a full rolling boil and stir constantly until it is very thick almost like oatmeal. It took the full 10 minutes of cooking to get thick enough. If you miss that step no matter how long you bake it in the oven it will not set up. This was a great comfort food and I will absolutely make it again. Read More
Helpful
(13)
Jo Jo
Rating: 5 stars
12/06/2010
I tried this recipe and I loved it and it made the house smell great when it was baking in the oven. I also put a big scoop of brighams vanalla ice cream on it. It was a perfect desert for a cold winter day. I am wondering if I should try it next time with apples or nuts or raisens. It came out of the oven solid on the top but soft on the inside and since this is the first time I tried it I do not know if that is the way it is suppose to turn out but I liked and I will make it again and again. Read More
Helpful
(12)
PTEETSA
Rating: 5 stars
02/17/2004
I really like this pudding. It has a very nice custard consistency. The molasses flavor is strong but I like molasses a lot. It is time consuming though. My pudding came out very sweet because I was short on molasses so I substituted brown sugar for the white sugar. The original recipe is probably not so sweet. I will make this again. Read More
Helpful
(10)
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 09/22/2020