Best 3 Baked Indian Pudding Recipes

## Baked Indian Pudding: A Sweet Treat Steeped in History and Comfort ##

Baked Indian pudding, a beloved dessert with Native American roots, has captivated taste buds for centuries. This delectable custard-like dish boasts a rich history and a symphony of flavors that blend tradition and innovation. Our curated collection of recipes offers a diverse array of this classic treat, catering to various dietary preferences and taste profiles.

Embark on a culinary journey with our authentic baked Indian pudding recipe, staying true to the traditional Native American roots. For a delightful twist, try our pumpkin baked Indian pudding, where the earthy sweetness of pumpkin harmonizes perfectly with the classic spices. If you prefer a gluten-free option, our almond flour baked Indian pudding is a perfect choice, offering a guilt-free indulgence.

For those seeking a vegan alternative, our vegan baked Indian pudding is sure to impress with its creamy texture and rich flavor. And for a touch of extravagance, our maple baked Indian pudding tantalizes the senses with its luscious maple syrup glaze. No matter your preference, our carefully curated recipes guarantee a delectable baked Indian pudding experience that will warm your heart and satisfy your sweet cravings.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED INDIAN PUDDING

Baked Indian Pudding image

Make and share this Baked Indian Pudding recipe from Food.com.

Provided by ellie_

Categories Breads

Time 6h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

6 cups hot milk
1/2 cup blackstrap molasses (I used regular Grandma's molasses)
1/4 cup sugar
1/4 cup butter
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs, beaten
1 cup yellow cornmeal
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup raisins (optional)

Steps:

Preheat the oven to 400°F.
In a greased casserole or stone crock mix together cornmeal, molasses, sugar, butter, salt, baking soda, eggs, cinnamon, nutmeg and raisins (if using) together. Stir in 3 cups of hot milk. Bake in oven until it comes to a boil.
Turn heat down to 275°F.
Stir in remaining milk and bake, covered for 4-6 hours, stirring every half hour or so.
Serve warm with whipped cream or vanilla ice cream.

BAKED PERSIMMON INDIAN PUDDING

BAKED PERSIMMON INDIAN PUDDING image

Number Of Ingredients 15

Ingredients

1 cup soft-ripe Hachiya or Fuyu persimmon pulp (see notes)
2 teaspoons baking soda
3/4 cup sugar
About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
1/4 cup dark molasses
2 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup cornmeal
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup raisins
1/2 cup chopped walnuts
Persimmon-eggnog sauce

Steps:

1. In a blender or food processor, whirl persimmon pulp and baking soda until smooth. 2. In a bowl, with a mixer on medium speed, beat sugar, 1/2 cup butter, and molasses until blended. Add eggs and vanilla and beat until smooth. In another bowl, mix flour, cornmeal, cinnamon, ginger, and allspice. Stir dry ingredients and persimmon purée into sugar-butter mixture. Add raisins and walnuts and mix until blended. 3. Pour batter into a buttered and floured 7- to 8-cup loaf pan or ring mold (no deeper than 3 in.); cover tightly with foil. Put pan in a larger pan and place in a 300° oven. Add 3/4 inch boiling water to outer pan around loaf pan or 1/2 inch boiling water around ring mold. 4. Bake until pudding is firm in center when lightly pressed (lift foil to check), about 2 hours (about 1 1/4 hours in a convection oven). Carefully lift pan from water and let stand 10 minutes, then uncover. Run a knife between pudding and sides of pan to release. Invert onto a plate. Cut warm or cool pudding into slices, transfer to plates, and top with spoonfuls of persimmon-eggnog sauce.

BAKED INDIAN PUDDING

BAKED INDIAN PUDDING image

Categories Dessert Bake

Number Of Ingredients 8

Ingredients

1 cup yellow granulated corn meal
1/2 cup black molasses
1/4 cup sugar
1/4 cup butter
1/4 tsp salt
2 eggs
1/4 tsp baking soda
1 - 1/2 quarts hot milk

Steps:

1. Mix all of the ingredients thoroughly with 1/ 2 of the milk (3/4 quart) 2. Bake at 400 until it boils. Use a stone pot or dutch oven well greased) 3. Stir in remaining milk 4. Bake at 250 degrees for 6 hours. 5. Serve warm with whipped cream or ices cream also good cold

Tips and Conclusion

Use fresh ingredients: Fresh corn is essential for this recipe, as it provides the best flavor and texture. If you can't find fresh corn, you can use frozen corn, but be sure to thaw it completely before using.

Don't overcook the corn: The corn should be cooked until it is tender, but not mushy. Overcooked corn will make the pudding gummy.

Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the pudding from scorching.

Stir the pudding constantly: Stirring the pudding constantly will help to prevent it from sticking to the bottom of the pot and burning.

Let the pudding cool slightly before serving: The pudding will thicken as it cools, so it's best to let it cool for a few minutes before serving.

Serve the pudding with your favorite toppings: Indian pudding is traditionally served with milk and sugar, but you can also top it with whipped cream, ice cream, or fresh fruit.

Conclusion

Indian pudding is a delicious and comforting dessert that is perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. So next time you're looking for a sweet treat, give Indian pudding a try. You won't be disappointed!