Old Fashioned New England Indian Pudding

Prep Time
Cook Time
2h 25m
Ready In

"This Indian Pudding is adapted from An Olde Concord Christmas, a book from the Concord Museum in Concord Massachusetts. It's often made around Thanksgiving and Christmas here in New England, but I say it's good anytime!"

Original recipe yields 9 servings


  • Serving Size: 1 (282 g)
  • Calories 448
  • Total Fat - 20.6 g
  • Saturated Fat - 12 g
  • Cholesterol - 128.8 mg
  • Sodium - 627.7 mg
  • Total Carbohydrate - 58.6 g
  • Dietary Fiber - 1.6 g
  • Sugars - 45.3 g
  • Protein - 10.3 g
  • Calcium - 284.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 250.

Step 2

Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.

Step 3

In a separate bowl mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.

Step 4

Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.

Step 5

Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.

Step 6

Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out.

Step 7

Stir in the raisins (optional).

Step 8

Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours, at 250 degrees.

Step 9

Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or Vanilla ice cream.

Tips & Variations

No special items needed.



What better to have then this old fashioned recipe from our founding fathers on Thanksgiving? It came out wonderfully, and we had it warm out of the oven later in the day, with a big scoop or two of homemade vanilla ice cream that my dd made and brought over! Deeelicioussss!!!

review by:
(29 Nov 2020)


It is good any time and I am a testament to that, since I made it yesterday and all winter long. I serve it hot out of the oven with ice cream dripping down the sides of the crock. Delicious!

review by:
(9 Jul 2016)