Indian Pudding

Method

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1. Heat the oven to 150°C / 300°F and butter a 1.5-litre baking dish.

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2. Heat 700 ml of the milk in a heavy saucepan until steaming. Whisk in the cornmeal gradually, then cook over medium-low heat, stirring, for 8 to 10 minutes, until thick.

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3. Take the pan off the heat and stir in the molasses, sugar, butter, ginger, cinnamon, nutmeg and salt. Whisk a ladleful of the hot mixture into the egg, then stir the egg into the pan.

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4. Pour into the dish. Pour the remaining 300 ml of cold milk gently over the top and do not stir.

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5. Bake for 2 hours, until the pudding is set around the edges and the top is dark brown.

   Mark done Start 2 hr timer

6. Stand for 15 minutes and serve warm, with vanilla ice cream.

   Mark done Start 15 min timer

Chef’s Tips

• Whisk the cornmeal in gradually. It lumps if it goes in all at once.
• Pour the cold milk over the top and do not stir. It makes the creamy layer.
• Use plain molasses, not blackstrap. Blackstrap is bitter.

Pairing Suggestions

• Vanilla ice cream
• Whipped cream
• A cup of coffee

Storage & Reheating

Keep covered in the fridge up to 4 days and reheat in the microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.