No ImageIndian Pudding

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  1. Miriam

    There are varieties of this recipe… a little more of this, less of that but it is something once you’ve had it, becomes a fall classic. Be sure to check the date on the box of corn meal you are using if you only use corn meal once in a while. Make it late @ the night before Thanksgiving and you’ll wake up a few hours later to the smell of molasses. If you are driving on Thursday turkey day, it will stay hot in its casserole dish when you take it out of the oven 5-6 hours later.

  2. Cale

    I first made this recipe about ten years ago, after seeing the dish on a Thanksgiving edition of Iron Chef. I’ve made it virtually every year since. It’s definitely a book not to be judged by its cover and has become one of my all-time favorites. To serve, I microwave it while toasting some crushed pecans or walnuts, and I top it with whipped cream, a dash of cinnamon, a dash of nutmeg, a drizzle of molasses and some vanilla ice cream.

    xxxxxyyyyy

  3. Gerald (Gerry)

    I haven’t made it yet, but before I do, I would like to know what type of molasses do you use?
    Thanks
    Gerry

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  4. Brian

    My grandmother from outside of Boston would make this for me in the early ‘60s. Still remains one of my favorite desserts.

  5. Maureen

    My son and his best friend loved this!!!

    xxxxxyyyyy

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