Make Ahead

Indian Pudding with Bourbon Spiked Cream

November  6, 2010
1 Ratings
  • Serves 6
Author Notes

I'm not completely certain about the origins of the name Indian Pudding, but a little research has pointed in the direction of the early Colonists calling anything made with corn or corn meal 'Indian'. This recipe was my Grandmother's and she always served it with her homemade vanilla bean ice cream. I haven't had this since I was a kid, but I was thinking of having it at the table this year as an homage to the original Thanksgiving feast, even if just for the name alone. Now all I need to do is figure out the 'Pilgrim' part! —TiggyBee

What You'll Need
  • 1/2 cup corn meal
  • 4 cups milk
  • 1/2 cup unsulphered molasses
  • 4 tablespoons butter
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon your best vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup currants
  1. Preheat oven to 325 degrees.
  2. In a sauce pan, add the milk, molasses, sugar, butter, vanilla and bring to a near boil, stirring frequently so the milk doesn't burn.
  3. Combine the corn meal with the with the ginger, cinnamon and salt and slowly whisk in to the heated milk mixture, whisking constantly until it comes to a simmer. Continue to cook and stir for about 10 minutes or until the mixture has thickened and coats the back of a spoon.
  4. Stir in the currants and pour the mixture into a buttered casserole or soufflé dish and bake in the oven for approximately 1 and 1/2 hours hours or until set. After the pudding has cooled for 20 minutes, serve with a dollop of bourbon cream and a scoop of your favorite vanilla ice cream.
  5. To Make The Bourbon Spiked Cream you will need: 1 pint heavy whipping cream 1 1/2 teaspoons bourbon, or to taste - 1/4 cup confectioners sugar ---- Combine cream and bourbon together and whip until soft peaks begin to form, add the sugar a little at a time during the mixing and whip until stiff.

See what other Food52ers are saying.

  • AntoniaJames
  • Kayb
  • drbabs
  • luvcookbooks
  • Sagegreen

16 Reviews

AntoniaJames November 12, 2010
This is on the roster this weekend, but I plan to use creme fraiche instead of whipping cream, but spiked with bourbon, of course. The pudding will probably also be spiked. Probably? No, definitely. Have had a hard time (it's been impossible, actually) finding real currants, so I'll probably use dried cherries, instead. Have a great menu planned, consisting primarily of recipes from Ms. Hesser's just-released magnum opus. Stay tuned . . . . ;o)
TiggyBee November 12, 2010
Oh, I love that you're going to spike it!! Great ideas there. I couldn't find currants either, so I subbed dried cranberries that were lightly sweetened. I so hope you enjoy it!! : )
drozeira November 8, 2010
I think a creme anglaise would be wonderful over servings of this pudding! That is how I will try it as a new Thanksgiving dessert!
TiggyBee November 11, 2010
Yes, It really would! I didn't have time to make one, so I just added a simple bourbon whipped cream and it was really good as well. Thanks so much for trying it...Happy Thanksgiving!!
Kayb November 7, 2010
I've got to think a pumpkin caramel sauce over this would be just the ticket for Thanksgiving! I've eaten, but never made, an Indian pudding. Perhaps this year...
TiggyBee November 8, 2010
Ohhhh...that sounds like a great idea!! Thanks for the suggestion Kayb!! : )
drbabs November 7, 2010
I love that you have the original recipe card!
TiggyBee November 8, 2010
Thank you!! That's her recipe box as well. I treasure it!!
adamnsvetcooking November 7, 2010
I have never heard of indian pudding! This looks great... a must try :)
TiggyBee November 8, 2010
I hope you'll try it sometime, it's a cinch to make, too!!
luvcookbooks November 7, 2010
Always wanted to know how to make this, and also love the recipe card "photo". Look forward to the sauce edit.
TiggyBee November 8, 2010
Thanks!! I'm closing in on it!! : )
Sagegreen November 6, 2010
Great choice!
TiggyBee November 6, 2010
Thanks Sage!! I broke down and have a batch in the oven that I'm playing around with now. It's funny, but none of my friends have never heard of this before. It's decidedly a New England 'thing'!
Sagegreen November 7, 2010
I am making my version for my students tonight and uploaded my recipe today. So many people have never heard of it, but I have been making this most of my life! I think it is worth all the effort.
TiggyBee November 8, 2010
Yours looks lovely!! I know, it's a dessert of my childhood and one that I didn't realize was so regional. I'm loving the memories this recipe is conjuring up...Happy Thanksgiving!! : )