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Baked Indian Pudding (Gluten-Free)
10 Prep Time
minutes
100 Cook Time
minutes
110 Total Time
minutes
6 Serving
size
Travel back to the roots of traditional American desserts with this Baked Indian Pudding a rich, spiced treat made gluten-free with coarse cornmeal and warm molasses. Infused with cozy spices like nutmeg and cloves, and optionally sweetened with raisins, this hearty pudding is perfect served warm with a scoop of vanilla ice cream or whipped cream for a truly comforting finish.
Recipe by Michelle of The Village Cook.
Print Recipe
Ingredients
- 4 cups milk (whole or low fat)
- ¼ cup butter
- 2/3 cup molasses
- 3 tablespoons honey
- 3 tablespoons sugar
- 2/3 cup coarse yellow cornmeal
- 1 teaspoon vanilla
- ½ teaspoon salt
- ¾ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ½ cup raisins (optional)
Preparation
- Preheat oven to 350.
- In a medium saucepan, over medium high heat, warm 3 cups milk and the butter.
- Once melted, stir in the molasses, honey, and sugar.
- Combine the cornmeal and spices and gradually add to the warm milk mixture.
- Continue to cook while stirring for 10 minutes or until mixture thickens.
- Add raisins, if using.
- Pour into a buttered 3-quart casserole dish, and pour the remaining 1 cup milk on top. Do not stir.
- Bake in preheated oven for 1 ½ hours or until set.
- Serve warm with ice cream, whipped cream, or vanilla yogurt. Makes 6-8 servings.
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