Recipes > Desserts > Puddings > Cornmeal Puddings > Baked Indian Pudding

Baked Indian Pudding


  • 1/4 cupful yellow meal
  • scant half cupful of molasses
  • 1/4 teaspoonful of salt
  • 1 1/2 tablespoonfuls of butter
  • 3 cupfuls of milk
  • 1 egg
  • 1/4 cupful of water
  • dash of nutmeg


Put two cupfuls of milk, a quarter cupful of water, and the salt, on the fire; when it boils stir in the meal, and let it cook five minutes, stirring all the time; then remove from the fire, and add the rest of the milk mixed with the molasses, the butter, the beaten egg, and the nutmeg (or ginger, if preferred), and turn it into a baking-dish. Bake it in a slow oven for three hours. This quantity makes a pint and a half of pudding.

NOTE. Some small bits of candied orange-peel sprinkled on the bottom of the dish before the batter is put in give a delicious flavor to the pudding.


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The Century Cook Book (1901).

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