Baked Indian Pudding With Maple Syrup

Name: Baked Indian Pudding With Maple Syrup
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 65 min
Yield: 8 servings
Ingredients: 4 cups hot milk; ½ cup yellow cornmeal; ½ cup maple syrup; ⅓ cup packed brown sugar; ¼ cup molasses; 2 large eggs eggs, lightly beaten; 2 tablespoons butter, melted; 1 teaspoon salt; ¾ teaspoon ground ginger; ¼ teaspoon ground cinnamon; ½ cup cold milk

Rating: 4.78 stars

9 Ratings
8 Reviews
2 Photos

Delicious baked pudding with maple syrup. Great for that Thanksgiving or Easter feast. Served warm, but also great cold. Great with ice cream or light cream on top.

By NB Roy

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Recipe Summary

prep:

15 mins

cook:

2 hrs 20 mins

additional:

30 mins

total:

3 hrs 5 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.

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Step 2

Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
Step 3

Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
Step 4

Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.

Nutrition Facts

Per Serving:

261 calories; protein 6.8g 14% DV; carbohydrates 43.4g 14% DV; fat 7g 11% DV; cholesterol 65.1mg 22% DV; sodium 393.7mg 16% DV. Full Nutrition

Reviews (8)

Most helpful positive review

sueb

05/19/2013

Omitting the brown sugar still made comfort food at it's best! Because of using custard cups I baked my puddings in a pan of water. After 90 minutes I turned off the oven and left the puddings in a closed oven for the next 1/2 hour. That was plenty of baking time! Wonderful recipe---made on the day my wild roses bloomed out! Read More

Helpful

(7)

9 Ratings

5 star values: 8
4 star values: 0
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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sueb

05/18/2013

Helpful

(7)

Airca

09/14/2013

Made this exactly as is. Needed a Native American recipe and this seemed more authentic than the other recipes I had seen and seemed a little more special. I was so glad I made this. It was surprising how good it was. It had such a great warm flavor without feeling to heavy. This would be great as a change up from thanksgiving pies or just when you want something warm and familiar for the fall season. I would also recommend this to go along with be a thanksgiving or fall breakfast. Will be making this again. Read More

Helpful

(4)

Nancy

11/29/2017

Made this for Thanksgiving and I added raisins to the batter and walnuts on the top when there was an hour left to bake. It was a big hit and some guests asked for this recipe which I was more than happy to forward to them! Read More

Joan Hegeman

08/10/2016

I've loved Indian Pudding since I was a little kid. We got it in a can to take home or as a regular serving from Howard Johnson restaurants/motels. This recipe is delicious and better than what I remember the other to be!!!! Easy-peasy to prepare - the hardest part is simmering the milk and cornmeal until thickened only because it takes so long. What a Thanksgiving dessert! Hot or cold with or without a bit of cream or ice cream on on top. I use the ginger & cinnamon as called for then put about 1/2 teaspoon of pumpkin pie spice in as well. (The pie spice contains cinnamon and ginger plus allspice and a couple of other things.) It's fabulous! I start sampling it for "doneness" right out of the oven... Read More

Deb617

01/12/2016

I didn't use all the brown sugar and it was plenty sweet. Next time I'm going for all molasses and maple. Read More

Rick

11/22/2018

Just made this recipe for the first time this year. Not my Grandmother (Greenleaf) Whittiers family recipe from the early 1800's. hers was a stovetop recipe with pearl tapioca. Probably lost to the ages. Read More

JoyceElaine

11/26/2016

Never had it before. Quite good. Did not know what to expect. Family really liked it. J Read More

BobG

10/31/2015

My Aunt used to make this with raisins. I added them and this reminds me so much of "the good old days"' delicious. Read More

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Nutritional Information

Baked Indian Pudding With Maple Syrup

Servings Per Recipe: 8
Calories: 260.5

% Daily Value *

protein: 14 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 11 %

saturated fat: 20 %

cholesterol: 22 %

vitamin a iu: 9 %

niacin equivalents: 15 %

vitamin b6: 10 %

vitamin c: 1 %

folate: 8 %

calcium: 21 %

iron: 8 %

magnesium: 17 %

potassium: 12 %

sodium: 16 %

thiamin: 13 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.