Colonial Indian Pudding: A Warm Taste of Early America

If you’re craving a taste of true colonial comfort food, Colonial Indian Pudding is the perfect dish to explore. This humble, hearty pudding came straight from the early kitchens of New England, where Native American ingredients met European culinary traditions.

Slow-cooked, creamy, and rich with molasses and warming spices, this dessert brings history to life — and tastes absolutely incredible.

History

Indian Pudding’s history is tied directly to the earliest colonial settlers in America. Arriving in New England, colonists longed for the puddings of their homeland but lacked traditional wheat flour. They turned to cornmeal, a gift from Native Americans, and combined it with Old World flavors like molasses, milk, and cinnamon.

The result was a slow-cooked pudding — thick, custardy, and richly flavored. It became a staple dish in New England, especially in the colder months, where its hearty texture and gentle sweetness made it a beloved comfort food.

This dish not only reflects colonial ingenuity, but also the blending of cultures that shaped American cuisine.

Equipment

• Heavy-bottomed saucepan (this is the FATHER of all saucepans!)
• Whisk
• Mixing bowl (I love this mixing bowl set)
• Baking dish or deep casserole dish (at least 1.5 quarts)
• Wooden spoon (Love environmet & style? Get this bamboo spoon set)
• Oven
• Measuring cups & spoons

Ingredients

• 4 cups whole milk
• 1/2 cup yellow cornmeal
• 1/4 cup molasses
• 1/4 cup brown sugar
• 2 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• Optional: raisins (about 1/4 cup), for extra texture

Instructions

Step 1: Scald the Milk

In a heavy-bottomed saucepan, heat the milk over medium heat until bubbles form around the edges (but do not boil). This helps create the rich base for the pudding.

Step 2: Whisk in Cornmeal

Slowly whisk the cornmeal into the hot milk, stirring constantly to prevent lumps. Lower the heat and cook for about 5 minutes, until the mixture thickens slightly.

Step 3: Add Sweeteners & Spices

Remove the saucepan from heat. Stir in the molasses, brown sugar, butter, cinnamon, ginger, nutmeg, and salt. The warm mixture will melt the butter and blend the spices beautifully.

Step 4: Temper the Eggs

In a separate bowl, whisk the eggs lightly. Gradually add a few spoonfuls of the hot cornmeal mixture into the eggs, whisking constantly to avoid scrambling. Once tempered, pour the egg mixture back into the saucepan, stirring well.

Step 5: Add Vanilla and Optional Ingredients

Stir in the vanilla extract and, if using, the raisins. The raisins add texture, but they were not always present in early versions.

Step 6: Bake Low and Slow

Preheat your oven to 300°F (150°C). Pour the pudding mixture into a buttered baking dish or casserole. Bake for 2 to 2 1/2 hours, until the pudding is set and a deep golden brown crust forms on top.

Step 7: Serve Warm

Colonial Indian Pudding is best served warm, often with a drizzle of cream or a scoop of vanilla ice cream, if you want a modern twist.

Special Notes

• Molasses substitution: If you want a slightly milder flavor, you can replace some of the molasses with maple syrup — though molasses was the traditional sweetener in colonial times.
• Slow baking is key: The long, gentle baking time helps the flavors deepen and the texture soften.
• Modern twist: You can microwave leftovers for a warm treat the next day.
• Texture note: This is not a smooth custard — expect a rustic, slightly grainy texture from the cornmeal, which is part of its old-fashioned charm.

Nutrition (Per Serving)

Nutrient	Amount
Calories	~285 kcal
Carbohydrates	45g
Protein	7g
Fat	9g
Saturated Fat	4g
Cholesterol	70mg
Sodium	220mg
Fiber	2g
Sugar	24g